Bacon And Mustard Sauce Potato Salad
|Bacon slices||10 , cut into 1/2 -inch pieces|
|Thinly sliced celery||1 Cup (16 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Sliced cooked potatoes||5 Cup (80 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Dry mustard||3⁄4 Teaspoon|
|Celery seed||1⁄2 Teaspoon|
|Chopped parsley||2 Tablespoon|
Fry bacon until crisp; drain on paper towel.
Save 1/2 cup bacon drippings; pour into large skillet with long heatproof handle.
Place on cooking grill.
Add celery and onion; cook until tender, stirring constantly.
Add potatoes; mix carefully.
Combine and mix water, vinegar, sugar, flour, salt, dry mustard, celery seed and pepper.
Pour over potato mixture; cook until liquid is thickened, stirring carefully as needed.
Sprinkle bacon and parsley over top.