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10 Slices bacon 2 tb Flour
1 c Thinly sliced celery 2 ts Salt
3/4 c Chopped onion 3/4 ts Dry mustard powder
5 c Sliced, cooked potatoes 1/2 ts Celery seed
3/4 c Water Dash ground black pepper
1/3 c Vinegar 2 tb Chopped parsley
3 tb Sugar
10 servings
In a large, heavy skillet, fry bacon until crisp, drain bacon and save 1/2
cup bacon drippings. Add celery and onions to bacon drippings in the
skillet, saute until tender while stirring continuously. Add the potatoes
and toss carefully. Combine and mix the water, vinegar, sugar, flour,
salt, dry mustard, celery seed and ground pepper and pour it over the
potatoes. Cook until thickened and warmed through, stirring carefully as
needed. Sprinkle bacon and parsley over the top.
1 c Thinly sliced celery 2 ts Salt
3/4 c Chopped onion 3/4 ts Dry mustard powder
5 c Sliced, cooked potatoes 1/2 ts Celery seed
3/4 c Water Dash ground black pepper
1/3 c Vinegar 2 tb Chopped parsley
3 tb Sugar
10 servings
In a large, heavy skillet, fry bacon until crisp, drain bacon and save 1/2
cup bacon drippings. Add celery and onions to bacon drippings in the
skillet, saute until tender while stirring continuously. Add the potatoes
and toss carefully. Combine and mix the water, vinegar, sugar, flour,
salt, dry mustard, celery seed and ground pepper and pour it over the
potatoes. Cook until thickened and warmed through, stirring carefully as
needed. Sprinkle bacon and parsley over the top.
