Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 12 Preparation Time :0:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 medium potatoes
12 strips bacon
1 1/2 cups onion -- chopped
1/4 cup all-purpose flour
1/4 cup sugar
1 Tablespoon salt
1 teaspoon celery seed
1 teaspoon ground mustard
1 pinch pepper
1 1/2 cups water
3/4 cup vinegar
fresh parsley -- chopped
In a saucepan, cook potatoes until just tender; drain. Peel
and slice into a large bowl; set aside. In a skillet; cook
bacon until crisp. Remove bacon to paper towels; discard all
but 1/3 cup of drippings. Saut onion in drippings until
tender. stir in the next 6 ingredients. Gradually stir in
water and vinegar; bring to a boil, stirring constantly.
Cook and stir 2 minutes more. Pour over potatoes. Crumble
bacon and gently stir into potatoes. Sprinkle with parsley.
Yield: 12-14 servings.
