Serves: 8
Total Calories: 150

2 pounds russet potatoes boiled (about 5 cups)
6 slices bacon cut into 1-inch pieces
1 cup onion coarsely chopped
1 cup celery sliced
2 tablespoons flour
1 1/3 cups water
2/3 cup cider vinegar
1/4 cup sugar
2 teaspoons chicken bouillon instant or 2 chicken bouillon cubes, crushed
1/2 teaspoon celery seeds whole
1/8 teaspoon salt or to taste
1/8 teaspoon black pepper freshly ground or to taste
2 eggs hard-cooked chopped (reserve 2 tablespoons for garnish)
celery leaves

Peel and slice potatoes into a large bowl set aside. In a large skillet over medium heat, fry bacon until crisp remove bacon and drain on paper towels. Drain all but 3 tablespoons of bacon fat from skillet. Add onion and sliced celery sauté, stirring, for 1 minute. Stir in flour, blending well with a wooden spoon cook for 3 minutes, stirring. Add water, vinegar, sugar, bouillon, celery seed, salt and pepper stir and cook until thickened and bubbly, about 8 minutes. Fold in potatoes, eggs and bacon adjust seasoning. Place in bowl serve immediately or chill. Garnish with reserved 2 tablespoons chopped egg and celery leaves.

Nutritional Facts:

Serves: 8
Total Calories: 150
Calories from Fat: 30

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