3-1/2 pounds red potatoes (about 12 medium), cut into 1-inch cubes
6 bacon strips, chopped
1/4 cup sugar
1 tablespoon all-purpose flour
1/2 cup water
1 large egg, lightly beaten
3 tablespoons cider vinegar
1 tablespoon grated onion
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream, whipped
4 hard-boiled large eggs, chopped
2 medium celery ribs, chopped
1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10 to 15 minutes. Drain; cool completely.
2. Meanwhile, in a saucepan, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Remove all but 1 tablespoon drippings from pan.
3. Stir sugar and flour into drippings until smooth. Gradually stir in water; cook and stir over medium-high heat until thickened and bubbly. Remove from heat. Stir a small amount of hot mixture into beaten egg; return all to pan, stirring constantly. Slowly bring to a boil, stirring constantly; remove from heat. Transfer to a large bowl; cool completely.
4. Gently stir in vinegar, onion and seasonings. Fold in whipped cream. Stir in eggs, celery, potatoes and bacon. Refrigerate, covered, until serving.
TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 12 servings
Nutrition Facts
3/4 cup: 211 calories, 11g fat (5g saturated fat), 90mg cholesterol, 272mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 6g protein.