Ingredients
1/2 pound sliced bacon, diced1 cup thinly sliced celery1 cup chopped onion1 cup sugar2 tablespoons all-purpose flour1 teaspoon salt3/4 teaspoon ground mustard1 cup cider vinegar1/2 cup water5 pounds unpeeled small red potatoes, cooked and sliced2 medium carrots, shredded2 tablespoons minced fresh parsleyAdditional salt, optional
Preparation
In a large skillet, cook the bacon over medium heat until crisp. Remove bacon to paper towels. Drain the skillet, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender.
In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened.
In a large serving bowl, combine the potatoes, carrots and parsley. Drizzle with sauce and stir gently to coat. Season with additional salt if desired. Crumble bacon; sprinkle on salad. Serve warm. Refrigerate leftovers.
