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Ingredients

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Directions

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  • 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.

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Instructions Checklist
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  • 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; 12 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 17 mg cholesterol; 510 mg sodium. 554 mg potassium; 30 g carbohydrates; 3 g fiber; 10 g sugar; 5 g protein; 0 IU vitamin a; 23 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

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