Jan Nelson • Laramie, Wyo.
November 17, 2006

3 med. potatoes
1-1/2 t. salt
1/8 t. pepper
2/3 c. onion, chopped
1/2 c. thin sliced radish
2 Tbsp. sugar
1/2 t. celery seed
2 Tbsp. parsley
9 slices bacon, diced
1 Tbsp. flour
1/2 c. water
1/2 c. white vinegar

Boil potatoes, covered, just until tender. Do not over cook. Drain, cool a bit, peel and cube. Toss gently with salt, pepper, onion, radishes, celery seed and parsley.
Sauté bacon in a skillet over med-low heat until browned. Remove with a slotted spoon and add to potatoes. Drain all but 1 Tbsp. fat. Stir in flour until smooth, gradually add vinegar, water and sugar. Bring to a boil, stirring constantly.
Toss lightly with potatoes.