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1
In a large saucepan of simmering salted water, cook the potatoes until tender, 30 to 35 minutes.
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2
Drain and set aside.
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3
Meanwhile, in a large nonreactive skillet, cook the bacon over medium heat until crisp, about 10 minutes.
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4
Reserving the fat, drain the bacon and set aside.
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5
In the bacon fat, saute the onion over medium heat until softened but not browned, about 10 minutes.
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6
Stir in the flour, sugar, dry mustard, salt, celery seed, and black pepper.
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7
Reduce the heat to low and cook, stirring constantly, until the mixture has slightly thickened, about 5 minutes.
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8
Remove the skillet from the heat and stir in the water and vinegar.
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9
Bring the dressing to a boil, stirring constantly, and cook for 1 minute.
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10
Remove from the heat.
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11
Add the reserved crumbled bacon to the hot dressing.
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12
Slice the unpeeled potatoes into the dressing and stir gently to coat them.
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13
Return the skillet to medium heat and cook, stirring gently, until the dressing is hot and bubbly, about 1 minute.
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14
Transfer the hot potatoes to a large serving bowl.
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15
Stir in the eggs, green pepper, celery, and parsley.
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16
Serve salad warm.
