 | | Directions |
- Fill a large sauce pan 3/4 full of water and add 1 teaspoon salt. Add unpeeled, quartered potatoes. Cook until tender, then drain, and cube potatoes.
- While potatoes are cooking, fry the bacon over medium high heat until golden brown. Place cooked bacon on a paper towel to absorb excess drippings.
- Reserve remaining bacon drippings in the pan. Add flour, sugar, salt, and celery to bacon drippings in the pan and blend.
- Cook over low heat, stirring until mixture becomes bubbly. Add vinegar and water. Constantly stirring mixture, heat to a boil. Allow to boil for 1 minute while continuing to stir.
- Stir in cubed potatoes and crumbled bacon. Serve warm or cold.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 8
Serving Size: 1 cup
|  | | Ingredients | | - | | 8 medium red potatoes, unpeeled & quartered |
| - | | 4 slices bacon |
| - | | 1/2 cup onion, chopped |
| - | | 1/2 cup celery, chopped |
| - | | 3 tablespoons all purpose flour |
| - | | 1 1/2 tablespoons sugar |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon celery seed |
| - | | 1/3 cup cider vinegar |
| - | | 1 cup water |
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