Ingredients Jump to Instructions ↓

  1. 7 medium potatoes (about 1-3/4 pounds)

  2. 8 bacon strips

  3. 1 small onion, chopped

  4. 1/2 cup diced celery

  5. 3 tablespoons all-purpose flour

  6. 3 tablespoons sugar

  7. 1/4 to 1/2 teaspoon salt Pepper to taste

  8. 3/4 cup water

  9. 1/2 to 3/4 cup vinegar

Instructions Jump to Ingredients ↑

  1. Peel potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until tender but firm. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. When cool enough to handle, crumble bacon; set aside. In the drippings, saute onion and celery until tender. Stir in flour, sugar, salt and pepper until blended. Add water and vinegar. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain potatoes; slice and place in a large bowl. Add the bacon and sauce; toss gently to coat. Serve warm or at room temperature. Yield: 6 servings.


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