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Tangy Hot Potato Salad
Ingredients
- 6 medium potatoes (about 2 pounds), peeled
- 6 slices uncooked bacon, finely chopped
- 6 stalks celery, chopped (3 cups)
- 1 large onion, chopped (1 cup)
- 1 tablespoon all-purpose flour
- 1/2 cup water
- 1/4 cup vinegar
- 2 tablespoons sugar
- Salt and pepper
- Snipped fresh parsley
Directions
1. Cook potatoes in boiling salted water, covered, for 20 to 25 minutes or until tender. Drain potatoes and cool until easy to handle. Slice potatoes; set aside.
2. Meanwhile, in a 12-inch skillet, cook and stir bacon, celery, and onion until bacon is crisp and vegetables are crisp-tender (don't drain). Stir in flour until smooth. Stir in water, vinegar, sugar, salt, and pepper. Bring to boiling. Cook and stir until thickened and bubbly.
3. Add potatoes to bacon mixture. Toss to combine. Heat through. Transfer to a warm bowl. Garnish with parsley. Makes 8 side-dish servings.
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To Use Your MicrowavePeel and slice uncooked potatoes 1/4 inch thick. In a microwave-safe 2-quart casserole, combine potatoes and 3/4 cup water. Microcook, covered, on 100 percent power (high) for 10 to 14 minutes or until the potatoes are just tender, stirring twice. Drain potatoes; cover and set aside. Continue as above.
