Ingredients
3 pounds medium red potatoes5 bacon strips, diced1 medium onion, chopped1/4 cup all-purpose flour2 teaspoons salt1/4 teaspoon celery seed1/4 teaspoon pepper1-1/4 cups sugar1 cup cider vinegar3/4 cup water3 tablespoons minced fresh parsley
Preparation
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool.
In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender.
Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.
