Serves: 6
Total Calories: 141

2 pounds potatoes boiling (about 6)
6 slices bacon
1 cup celery sliced
3/4 cup onion chopped
1 tablespoon flour
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon black pepper
3/4 cup water
2 tablespoons cider vinegar
1 tablespoon brown mustard

Cook potatoes in boiling salted water until tender. Drain and cool. Peel if desired. Slice 1/4 -inch thick.

In a large skillet over medium heat, fry bacon until crisp. Remove with a slotted spoon drain on paper towels. Discard all but 3 tablespoons of the drippings.

Over medium heat, sauté celery and onion in bacon drippings until lightly browned and crisp-tender. Stir in flour, sugar, salt and pepper until blended. Stir in water, vinegar and spicy brown mustard. Stirring constantly over medium heat, bring to a boil and boil until thickened. Remove from heat.

Crumble four slices of the bacon. Stir crumbled bacon and potatoes into hot dressing in skillet. Stirring gently, cook over medium heat until heated through and potatoes are well coated. Transfer to a serving bowl. Crumble remaining two slices of bacon and sprinkle over the top. Serve hot or warm.

Nutritional Facts:

Serves: 6
Total Calories: 141
Calories from Fat: 30

More Recipes from the Potato Lover's Cookbook Cookbook:
Deli Potato Salad
Elegant Buffet Salad
Garden Fresh Salad
Greek Luncheon Salad
Hot German Potato Salad
Layered Garden Salad
Light Potato Salad
Old-Time Potato Salad