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1 Put the potatoes in a large saucepan and cover with lightly salted water. Cover and bring to
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a boil over high heat. Reduce the heat to medium and set the saucepan lid ajar. Cook until
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the potatoes are just tender. about 25 minutes. Drain and rinse under cold running water.
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Set aside while making the dressing.
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2 In a large skillet over medium heat, cook the bacon with 1tablespoon oil until the bacon is
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crisp and browned, 8 to 10 minutes, stirring occasionally. Using a slotted spoon, transfer
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the bacon to a plate lined with paper towels. Measure the bacon fat: you should have 3
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tablespoons. If not, add canola oil. Set the skillet aside.
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3 In a small, nonreactive bowl whisk the water, vinegar, mustard, sugar, 1teaspoon salt, and
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% teaspoon pepper until the sugar and salt are dissolved. Set aside. Cut the potatoes into
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%-inch slices. Remove the potato skins, if desired.
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4 Return the skillet with the bacon fat over medium heat. Add the white parts of the scallions
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and cook until wilted, about 2 minutes, stirring occasionally. Sprinkle with the flour and
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stir well. Whisk in the vinegar mixture and bring to a simmer. Reduce the heat to very low
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and simmer until the flour taste has disappeared, about 2 minutes. Remove from the heat
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and add the potato slices, bacon, the green parts of the scallions, and the parsley and toss
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gently to coat with the dressing. Season with salt and pepper. Serve warm.
