 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This recipe came from Speckâs Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the â50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! Ingredients:
3 pounds medium red potatoes |
5 bacon strips, diced |
1 medium onion, chopped |
1/4 cup king arthur unbleached all-purpose flour |
2 teaspoons salt |
1/4 teaspoon celery seed |
1/4 teaspoon pepper |
1-1/4 cups sugar |
1 cup cider vinegar |
3/4 cup water |
3 tablespoons minced fresh parsley |
Directions:
1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool.
2. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender.
3. Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
4. Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm. Yield: 8 servings.
|
|