Ingredients
| 4 medium potatoes (about 1-1/4 pounds) |
| 4 slices bacon |
| 1/2 cup chopped onion |
| 1 tablespoon all-purpose flour |
| 1 tablespoon sugar |
| 3/4 teaspoon salt |
| 1/2 teaspoon celery seed |
| 1/8 teaspoon pepper |
| 2/3 cup water |
| 1/4 cup balsamic vinegar or white wine vinegar |
| 1 cup frozen peas |
| 1/4 cup snipped fresh basil, oregano, or parsley |
Preparation
| 1. In a covered saucepan cook potatoes in boiling salted water for 20 to 25 minutes or until potatoes are just tender; drain well. Cool slightly. Peel and slice potatoes. Set potatoes aside while preparing dressing. |
| 2. For dressing, in a large skillet cook bacon until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Cook onion in reserved drippings until tender. |
| 3. Stir in flour, sugar, salt, celery seed, and pepper. Stir in water and vinegar. Cook and stir until thickened and bubbly. Stir in potatoes, bacon, and peas. Cook for 2 to 3 minutes more or until heated through, stirring gently. Fold in basil, oregano, or parsley. Transfer to a serving bowl. Serve warm |
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