from the kitchen of Rodney Young
2 lbs. potatoes (6 med)
6 slices bacon
1/4 cup chopped onions
2 Tblsp. flour
2 Tblsp. sugar
2 tsp. salt
1/2 tsp. celery seed
dash of pepper
3/4 cup water
1/4 cup vinegar
Boil potatoes 30-35 minutes, until tender.
Fry bacon until crisp. Drain on paper towels.
Cook onions in bacon grease until golden brown.
Stir in flour, sugar, salt, celery seed and pepper.
Cook over low heat, stirring until bubbly. Remove from heat.
Stir in water and vinegar, heat to boiling, stirring constantly, until thick.
Thinly slice potatoes.
Carefully stir bacon and potatoes into hot mix, lightly coating potato slices.
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