6 medium red potatoes, unpeeled
3 slices bacon
1 tablespoon olive or canola oil
3/4 cup chopped onions
1 tablespoon 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
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.
Recipe shared from: www.bettycrocker.com