2 medium red potatoes, halved
2 bacon strips, diced
1/3 cup chopped onion
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon celery seed
Dash pepper
1/2 cup water
1 tablespoon white vinegar
2 teaspoons sugar
1. Place the potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 20 to 25 minutes. Drain and rinse in cold water. Cut potatoes into 1/2-in. cubes; set aside.
2. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 2 teaspoons drippings.
3. In the drippings, saute the onion until tender. Stir in flour, salt, celery seed and pepper until blended. Gradually add water, vinegar and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add potatoes and bacon; stir gently. Serve warm.
TOTAL TIME: Prep: 10 min. Cook: 40 min.
YIELD: 2 servings.
Nutrition Facts
3/4 cup: 236 calories, 11g fat (4g saturated fat), 18mg cholesterol, 489mg sodium, 27g carbohydrate (7g sugars, 3g fiber), 6g protein.