10 Slices of Bacon fried crisp, crumbled and reserved to the side
2-3 tablespoons bacon grease reserved
3 cups waxy potatoes like red bliss or new potatoes, slice into thin moons or small cubes
3 Tbsp finely minced flat leaf parsley
3 Tbsp sugar
1/4 cup cane sugar (Philippine) or white wine vinegar
1/2 Tsp salt
1/4 Tsp white pepper
1/4 Tsp black pepper
1 Tsp salt for potato boiling
3 Tbsp Water
Fry bacon crisp, drain and cool, crumble and set aside. Slice a small onion into half moon slivers, set aside. Pull celery leaves off of a celery bunch or use flat leaf parsley, rinse, shake dry and finely mince, set aside. Peel and rinse and cube or slice potatoes, cover with water, 1 Tsp salt and cook until fork tender. Slice potatoes drain and rinse in cold water, allow cooling.
Add sliced onions to reserved bacon grease, saute until tender and clear. Add water, sugar, salt, peppers, and vinegar to the pan, deglaze the pan scraping the bottom as you go. After about a minute add celery leaves, toss together well. Add potatoes and bacon, toss till coated and serve immediately while hot.
