This is a great tasty salad, good for any family gathering or picnic. You can enjoy it either hot or cold.
4 lbs. golden potatoes
4 slices bacon
1 medium red onion, chopped
1 Tbsp all-purpose flour
2 Tbsp white sugar
2 teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon mustard
1 teaspoon mustard seeds
½ cup cider vinegar
¾ cup water
2 tablespoon finely chopped fresh parsley
- Measure out and have ready the onion, flour, sugar, salt, pepper, mustards, vinegar, water and parsley.
- Place the potatoes in a large pan and add enough water to cover.
- Bring the water to a boil over high heat then reduce and simmer, for 20 to 30 minutes until the potatoes are fork-tender.
- Remove from heat, drain and let the potatoes cool.
- Peel the potatoes and cut into bite size pieces.
- Leave some peel on for added nutritional value if desired.
- Cut bacon into little bite size pieces.
- In a large skillet, cook the bacon over high heat until browned.
- Leaving the bacon grease in the skillet, remove the bacon and drain, then crumble when cooled.
- Sauté the onions in the bacon drippings until they are golden-brown.
- In a small bowl, whisk together the flour, sugar, mustard seeds, mustard, salt and pepper.
- Add to the sautéed onions and cook and stir until bubbly.
- Then stir in the water and vinegar and bring to a boil again, stirring constantly.
- Boil and stir for one minute or until it thickens.
- Add the crumbled bacon.
- Add Mixture to the potatoes and mix in.
- Add the parsley.
I preferred this potato salad served cold better than if served hot and I may add fresh peas and some finely chopped celery for an added crunch, next time I make this.