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Recipe Summary

prep:
25 mins
cool:
20 mins
cook:
20 mins
total:
1 hr 5 mins
Yield:
6 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scrub the potatoes. In a large saucepan, place potatoes and enough lightly salted water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or just until tender; drain well. Cool slightly. If you like, peel. Halve and cut potatoes into 1/4-inch slices. Set aside.

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For dressing:
  • In a large skillet, cook onion and bacon over medium heat until bacon is crisp and onion is tender. Stir in sugar, cornstarch, salt, 1/2 teaspoon celery seeds, dry mustard and black pepper; combine well. Stir in water and vinegar. Cook and stir until thickened and bubbly. Gently stir in the potatoes. Cook, stirring gently, for 1 to 2 minutes more or until heated through.

  • Transfer to a serving bowl and serve warm. If you like, sprinkle with additional celery seeds. Makes 6 side-dish servings.

Nutrition Facts

246 calories; fat 12g; cholesterol 17mg; saturated fat 4g; carbohydrates 30g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 10g; protein 5g; vitamin a 0IU; vitamin c 23mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.4mg; folate 20.2mcg; vitamin b12 0.2mcg; sodium 510mg; potassium 554mg; calcium 20.2mg; iron 1.1mg.
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