Categories: Side
Ingredients
- 1 to 1 1/2 pounds new potatoes
- 1/4 pound bacon
- 1 medium onion, coarsely chopped
- 1 stalk celery, chopped
- 1/2 teaspoon all-purpose flour
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup water
- 1/2 cup cider vinegar
- Fresh snipped chives, optional garnish
- Minced parsley, optional garnish
- Hard boiled eggs, optional garnish
Directions
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Scrub potatoes and cook in boiling salted water until tender.
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Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
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Place bacon in a skillet and fry until almost crisp.
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Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.
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Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned.
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Add vinegar and water and cook until mixture is slightly thickened.
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Add back the bacon, onion, and celery.
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Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy.
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Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top.
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Serve warm.