Cut boiled potatoes into bite sized pieces and place in a large bowl set aside to cool.

Cut bacon slices into 1/2 inch pieces, fry in a skillet over medium high heat until brown and crispy. Remove bacon with a slotted spoon to a plate lined with paper towel. Reserve bacon grease.

Add onion and celery to hot bacon grease (over medium low heat), sauté until soft and starting to caramelize, about 5 minutes.

Add apple cider vinegar, mustard, and brown sugar to skillet with onions and celery, stir and allow mixture to bubble up and thicken. Cooking time about 1 minute. Remove from heat and add caraway seed and celery salt.

Combine potatoes, bacon, and sauce from the skillet; fold mixture together. Taste. Add salt and pepper to your taste.

Garnish with chopped parsley.