Ingredients Jump to Instructions ↓

  1. 2 medium red potatoes, halved

  2. 2 bacon strips, diced

  3. 1/3 cup chopped onion

  4. 2 teaspoons all-purpose flour

  5. 1/4 teaspoon salt

  6. 1/4 teaspoon celery seed Dash pepper

  7. 1/2 cup water

  8. 1 tablespoon white vinegar

  9. 2 teaspoons sugar

Instructions Jump to Ingredients ↑

  1. Place the potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and rinse in cold water. Cut potatoes into 1/4-in. slices; set aside. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 2 teaspoons drippings. In the drippings, saute the onion until tender. Stir in the flour, salt, celery seed and pepper until blended. Gradually add water, vinegar and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the potatoes and bacon; stir gently. Serve warm. Yield: 2 servings.


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