Serves: 7
Total Calories: 135

2 pounds potatoes
6 slices bacon
1/4 cup bacon drippings
1 1/2 tablespoons flour
1 cup water
1/3 cup vinegar
1 3/4 teaspoons salt
1/8 teaspoon pepper
1 tablespoon sugar
1 cup chopped celery
1 head Romaine lettuce, broken
1 medium onion, chopped
6 radishes, sliced thin
2 teaspoons celery seed

1. Cook potatoes in jackets; peel and slice.

2. Cook bacon, drain, and crumble. Set aside. Add flour to bacon drippings in skillet; add water, stirring until smooth; add vinegar, salt, pepper, and sugar.

3. Cook sauce over low heat until thickened.

4. Add 1 layer each of potato, then celery, romaine, and onion, repeating until all are used. Pour on sauce.

5. Toss the salad with spatula taking care not to break potato slices.

Sprinkle radishes, bacon, and celery seed over top. Keep warm while serving.

Nutritional Facts:

Serves: 7
Total Calories: 135
Calories from Fat: 26

More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
Stuffed Lettuce Salad
Mexican Salad
Chop Chop Salad
New Mexico Burning Salad
Spinach Salad with Mango Chutney Dressing
Spinach Salad with Bacon Dressing
Mexican Cole Slaw
Copper Pennies
24-Hour Vegetable Salad
Squash Salad
Broccoli Salad Supreme
Texas Tabbouleh
Colorful Black Bean Salad
Linda Martin’s “Eyes of Texas” Salad
Fantastic Cold Green Bean Salad
Tiny Green Beans and Baby Red Potatoes in Salsa Vinaigrette
Cynthia’s Jalapeño Potato Salad
Right-in-the-Skillet Potato Salad
A Truly Different Chicken Salad
Grilled Chicken with Macadamia Nuts
My Favorite Chicken Salad
Shrimp Filled Avocado Shells
Shrimp and Napa Cabbage Salad with Roasted Peanuts
Tossed Fajita Salad
Margarita Chicken Pasta Salad
Fresh Fruit Salad with Spicy Avocado Dressing
Alligator Pear Salad
Sedona Christmas Salad
Apple Salad
Andre’s Lime Salad
Gazpacho Salad
Molded Gazpacho Salad with Avocado Cream
Creamy Gazpacho Salad
Dijon Vinaigrette