Healthified Hot German Potato Salad

By sorrelsm

What's better than bright, mustardy potato salad with savory bacon? Served hot, this German potato salad is flavored with celery seed and balanced with a little sugar.

Ingredients

• 6 medium red potatoes, unpeeled
• 3 slices bacon
• 1 tablespoon olive or canola oil
• 3/4 cup onions, chopped
• 1 tablespoon Gold Medal® all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon celery seed
• 1/8 teaspoon pepper
• 3/4 cup water
• 1/4 cup cider vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons fresh parsley, chopped

Preparation

Step 1

In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Simmer covered, 25 to 30 minutes or until tender. Drain; cool slightly. Cut into slices.

Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towels. Chop bacon; set aside.

Remove and discard bacon drippings from skillet. Add oil; heat over medium heat. Add onions; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, sugar, salt, celery seed and pepper. Gradually stir in water, vinegar and mustard. Cook over medium heat 2 to 3 minutes, stirring constantly, until bubbly and thickened.

Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly heated. To serve, sprinkle with parsley.