Wash and pierce potatoes all over with fork. Microwave on paper toweling for 7 minutes. Turn over and microwave for another 7-8 minutes. Remove from microwave and set aside to cool.
Slice bacon into 1/4 inch pieces and distribute around a flat casserole dish. Microwave for 2-4 minutes until bacon is about half cooked. Add onion and celery, stirring to coat with the bacon grease. Continue cooking, stirring after every minute, until veggies are soft.
Stir together water, vinegar, sugar, salt, pepper and flour until no lumps remain. Add to cooked bacon in dish and microwave for 1-1/2 minutes. Stir thoroughly. Keep microwaving and stirring every minute until the sauce becomes thick.
Remove skin from potatoes, cut into 1/2 inch pieces and add to sauce. Add parsley and stir well, but gently, so the potatoes don't fall apart too much.