Ingredients
| 12 | md. potatoes | | 12 slices | bacon | | 1-1/2 cup | onion, chopped | | 1/4 cup | all-purpose flour | | 1/4 cup | sugar | | 1 tbsp. | salt | | 1 tsp. | celery seed | | 1 tsp. | ground mustard | | 1 dash | pepper | | 1-1/2 cup | water | | 3/4 cup | vinegar | | Fresh parsley, chopped |
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Instructions
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. Sauté 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.
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