Classic Hot German Potato Salad
|Small new potatoes||2 Pound (18 Whole)|
|Bacon slices||4 , cut into 1 inch pieces|
|Celery stalk||1 Medium, chopped to make 1/2 cup|
|Onion||1 Medium, chopped to make 1/2 cup|
|All purpose flour||1 Tablespoon|
|Celery seed||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Teaspoon|
|Chopped fresh parsley||1 Tablespoon|
1. Pierce potatoes with fork. Place potatoes and 1/4 cup water in 2-quart casserole. Cover tightly and microwave on high 14 to 16 minutes, stirring after 6 minutes, until tender; drain. Cool about 15 minutes or until cool enough to handle. Slice potatoes and return to casserole.
2. Place bacon in 4-cup measure. Cover with paper towel and microwave on high 4 to 5 minutes or until crisp. Remove bacon with slotted spoon; reserve.
3. Stir celery and onion into bacon fat in 4-cup measure. Cover loosely and microwave on high 2 to 3 minutes or until celery is crisp-tender. Stir in flour, sugar, celery seed, salt and pepper until well mixed. Stir in 1/2 cup water, the vinegar and mustard. Cover loosely and microwave 3 to 4 minutes, stirring every minute, until mixture thickens and boils.
4. Sprinkle bacon over potatoes. Pour hot celery mixture over potatoes; stir. Cover tightly and microwave on high 4 to 5 minutes, stirring every 2 minutes, until heated through. Sprinkle with parsley.