It is Oktoberfest time and this
potato salad is perfect for the season.
6 medium potatoes, unpeeled
4 slices of bacon
1 tabl. olive oil
3/4 cup chopped onions
1 tabl. flour
1 tabl. sugar
1/2 teas. salt
1/2 teas. celery seed
1/8 teas. pepper
3/4 cup water
1/4 cup cider vinegar
2 teas. Dijon mustard
2 tabl. chopped parsley
Place potatoes in saucepan and cover
with water. Heat to boil, reduce heat to
low and simmer covered for 25-30
minutes or until tender.
Cook bacon in skillet until crisp, crumble.
Clean skillet, add oil and onions and saute
for 3 to 4 minutes. Stir in flour, sugar, salt,
celery seed and pepper. Gradually stir in
water, vinegar and mustard. Cook for 2 to 3
minutes, stirring, until bubbly and thickened.
Stir in potatoes and bacon. Cook, stirring
until heated through.
Sprinkle with parsley and serve.