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Serves 6

3 cups diced cooked red potatoes
1/2 cup chopped celery
1/4 cup chopped parsley
4 slices bacon, diced
1/2 cup chopped onion
2/3 cup water
1 tablespoon flour
1/4 cup cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon dry mustard
2 teaspoons poppy seed

Cooking Directions

In medium bowl combine potatoes, celery and parsley.

In large nonstick skillet cook bacon over medium heat, removing and discarding most fat as it accumulates in pan.

Add onion and sauté until onion is tender but not browned, about 3-4 minutes.

In small bowl combine water, flour, vinegar, sugar and seasonings; stir into skillet.

Continue cooking, stirring constantly, over medium heat until mixture thickens.
Remove from heat.

Pour sauce mixture over potatoes.

Toss gently to combine.

Serve warm or at room temperature.

Serving Suggestions
This perennial favorite potato salad is a perfect foil for grilled or braised sausages. Don’t forget to put the mustard pot and some crusty bread on the table. And a plate of sliced tomatoes, if in season.

Nutrition Facts
Calories 150 calories; Protein 4 grams; Fat 2 grams; Sodium 290 milligrams; Cholesterol 5 milligrams; Saturated Fat 0 grams; Carbohydrates 29 grams; Fiber 2 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit

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