Bacon Honey-Flavored Potato Salad
|Potatoes||2 Pound, unpeeled|
|Stalk celery||1⁄2 , diced|
|Onion||1 Small, diced|
|Skim milk powder||1⁄4 Cup (4 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Prepared mustard||1 Teaspoon|
|Hard boiled eggs||2 , chopped|
|Parsley||2 Teaspoon, chopped|
Cook unpeeled potatoes in lightly salted boiling water to cover.
When cooked, drain and cool.
Peel and dice in one inch pieces.
Dice and saute bacon.
Drain on paper towels.
Discard bacon fat.
Saute celery and onion in oil.
Mix skim milk powder and water together (with a wire whisk, not in blender) and add vinegar, salt and honey.
Dissolve cornstarch in water, add egg and mustard.
Combine with milk mixture, add to sauteed vegetables and cook over low heat, stirring frequently, until thickened.
Remove from heat, add basil, and pour over potatoes.
Add chopped eggs and half of bacon.
Sprinkle chopped parsley and remaining bacon over the top for garnish.