Janet Cruz'S Hot Potato Salad

1. 1

   Scrub potatoes; cook in boiling water 30 minutes.

2. 2

   Drain and cool.

3. 3

   Peel potatoes; cut into 1/2-inch cubes and set aside.

4. 4

   Cook bacon until crisp.

5. 5

   Remove bacon; save 2 tablespoons drippings in skillet.

6. 6

   Crumble bacon; set aside.

7. 7

   Saute onions, green onion and celery in reserved bacon drippings until tender; set aside. Combine flour, sugar, salt, pepper and mustard in medium saucepan; add vinegar and water and cook ten minutes over medium heat or until slightly thickened.

8. 8

   Combine potatoes and onion mixture in a large mixing bowl; top with vinegar mixture, tossing gently. Sprinkle with crumbled bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.