Ingredients
6
medium red potatoes, unpeeled
3
slices bacon
1
tablespoon olive or canola oil
3/4
cup chopped onions
1
tablespoon Gold Medal™ All-Purpose Flour
1
tablespoon sugar
1/2
teaspoon salt
1/2
teaspoon celery seed
1/8
teaspoon pepper
3/4
cup water
1/4
cup cider vinegar
2
teaspoons Dijon mustard
2
tablespoons chopped fresh parsley
Preparation
In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Simmer covered, 25 to 30 minutes or until tender. Drain; cool slightly. Cut into slices.
Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towels. Chop bacon; set aside.
Remove and discard bacon drippings from skillet. Add oil; heat over medium heat. Add onions; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, sugar, salt, celery seed and pepper. Gradually stir in water, vinegar and mustard. Cook over medium heat 2 to 3 minutes, stirring constantly, until bubbly and thickened.
Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly heated. To serve, sprinkle with parsley.
