INGREDIENTS
(From Better, Homes, and Gardens cookbook)
1 ¼ lbs red or white potatoes (about 4 medium)
¼ tsp salt
4 slices bacon
½ cup chopped onion (1 medium)
1 Tbsp all-purpose flour
1 Tbsp sugar
½ tsp salt
½ tsp celery seeds
½ tsp dry mustard
1/8 to ¼ tsp black pepper
2/3 cup water
¼ cup vinegar
DIRECTIONS
-In a medium saucepan place potatoes, the ¼ tsp salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or until just tender. Drain well; cool slightly. Halve, peel, and cut potatoes into ¼ inch slices. Set aside.
-For dressing, in a large skillet cook bacon over medium heat until crisp. Remove bacon, reserving 2 Tbsp drippings in skillet. Drain bacon on paper towels. Crumble the bacon and set aside.
-Add onion to the reserved drippings. Cook over medium heat until tender. Stir in flour, sugar, the ½ tsp salt, the celery seeds, dry mustard, and pepper. Stir in the 2/3 cup water and the vinegar. Cook and stir until thickened and bubbly. Gently stir in the potato and bacon. Cook, stirring gently, for 1 to 2 minutes more or until heated through. Transfer to a serving bowl. If desired sprinkle with parsley.
-This dish is traditionally served warm but is good cold too.
-Jade Jones
