| 6 | medium red potatoes, unpeeled |
| 3 | slices bacon |
| 1 | tablespoon olive or canola oil |
| 3/4 | cup chopped onions |
| 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 chopped fresh parsley |
| 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. |
| 2. | Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towels. Chop bacon; set aside. |
| 3. | 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. |
| 4. | Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly heated. To serve, sprinkle with parsley. |
| No change. |
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| We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
Nutrition Information:
170 ( 30); 3g ( 1/2g, 0g); 0mg; 260mg; 31g ( 4g, 4g); 4g 2%; 15%; 4%; 15% 1 1/2 ; 1/2 ; 0 ; 1/2 2