Place potatoes in large saucepan. Add enough salted water to cover. Bring to a boil over high heat. Reduce heat and simmer, uncovered, 15 minutes or until firmly tender. Drain. Let potatoes cool enough to slice.

Cook bacon over medium heat until crisp. Remove and crumble into small bowl; set aside.

Cook the onion whites in the bacon drippings until tender.

Combine the vinegar, water, sugar, flour, celery salt, and mustard, and then add to the bacon drippings and onions – cook on low heat until thickened.

Toss the potatoes, bacon, egg slices, and onion greens gently until blended. Add the dressing and parsley and toss until well coated. Sprinkle with paprika. Serve warm.