- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Servings: 6
Make a potato salad that can be served hot or cold. Its signature ingredients are bacon, vinegar and a pinch of sugar.
- 4 medium round red or white potatoes (1 1/3 lb)
- 3 slices bacon, cut into 1-inch pieces
- 1 medium onion, chopped (1/2 cup)
- 1 tablespoon Gold Medal all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon celery seed
- Dash pepper
- 1/2 cup water
- 1/4 cup white or cider vinegar
DirectionsPlace potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover; heat to boiling. Reduce heat to low. Cook covered 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 1/4-inch slices.
In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
Cook onion in bacon fat in skillet over medium heat, stirring occasionally, until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.
Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
Stir in potatoes and bacon. Heat over medium heat, stirring gently to coat potato slices, until hot and bubbly. Serve warm.