Geman Potato Salad

By fluffernutters

Cut out from Women's World Magazine, by the looks of it.

Ingredients

• 1.5 pounds small red-skinned potatoes, scrubbed
• 3 slices bacon
• 1 medium-size onion, chopped (1/2 cup)
• 1 Tbsp all-purpose flour
• 1 Tbsp granulated sugar
• 1 tsp salt
• 1/4 tsp celery seeds
• 1/8 tsp pepper
• 1/2 C water
• 1/4 C cider vinegar

Preparation

Step 1

Prick potatoes all over with a fork; cut in halves. Arrange cut side down in a circle on paper towel in oven. Microwave on HIGH 7 to 9 minutes, rearranging potatoes once, until almost tender. Remove from oven, let stand directly on flat heatproof surface 5 minutes until tender. Meanwhile put bacon in a 2-quart microwave-save bowl. Cover with paper towel and microwave on HIGH 4 to 4.5 minutes until bacon is crisp, rotating bowl 1/4 turn once. Life bacon to paper towel to drain. Add onion to bacon fat; cover with waxed paper and microwave on HIGH 2.5 to 3 minutes, stirring once, until onion is tender. Stir in remaining ingredients except potatoes. Microwave uncovered 5 to 6 minutes, stirring every 2 minutes until thick and bubbly. Cut potatoes in half again and add to bowl; stir to coat. Microwave on HIGH 1 to 2 minutes until potatoes are hot. Crumble bacon into bowl. Stir to mix. Let stand 5 minutes before serving. Makes 6 servings. Per serving: 99 cal, 3 g pro, 19 g car, 1 g fat, 2 mg chol, 385 mg sod