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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Jennie Voigt of Marathon, Wisconsin deliciously downsizes a favorite picnic salad for this quick-to-fix dish. Ingredients:
2 medium red potatoes, halved |
2 bacon strips, diced |
1/3 cup chopped onion |
2 teaspoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon celery seed |
dash pepper |
1/2 cup water |
1 tablespoon white vinegar |
2 teaspoons sugar |
Directions:
1. Place the potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and rinse in cold water. Cut potatoes into 1/4-in. slices; set aside.
2. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 2 teaspoons drippings.
3. In the drippings, saute the onion until tender. Stir in the flour, salt, celery seed and pepper until blended. Gradually add water, vinegar and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the potatoes and bacon; stir gently. Serve warm. Yield: 2 servings.
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