Peel the potatoes and cook until tender, 30 to 35 minutes. Drain and set aside. In a large skillet, fry bacon until crisp; remove and drain. Cook and stir chopped onion in bacon drippings until tender and golden. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until bubbly. Remove from heat and stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove the skillet from heat. Crumble the bacon and slice the potatoes. Carefully stir bacon and potatoes into the hot mixture in the skillet. Heat through, stirring lightly to coat potato slices. 5 or 6 servings
3 lb potatoes (about 9 medium)
6 slices bacon
¾ cup chopped onion
2 tablespoons flour
2 tablespoons sugar
2 teaspoons salt
½ teaspoon celery seed
dash of pepper
¾ cup water
1/3 cup vinegar
Print This Post
No comments:
Post a Comment