In 3-quart casserole, combine potatoes and enough water to cover.
Cook, covered, at HIGH for 22 to 24 minutes or till tender, stirring gently once.
Drain potatoes and set aside.
In 10 x 6 x 1 1/2 inch baking dish, cook bacon, covered with paper toweling, at HIGH for 5 minutes or till crisp.
Reserve 1/4 cup drippings in baking dish.
Crumble bacon; set aside.
Cook onion, in reserved drippings at HIGH for 2 minutes, stirring once.
Blend in flour, sugar, salt, celery seed, and pepper.
Stir in vinegar and water.
Cook, uncovered, at HIGH for 4 minutes or till thickened and bubbly, stirring after each minute.
Pour over potatoes in casserole.
Gently stir in bacon and eggs.
Cook, covered, at HIGH for 5 minutes or till heated through.
Stir gently before serving.
Garnish with snipped parsley.