• 3 cups red potatoes, cooked, diced
  • 1/2 cup celery, chopped
  • 1/4 cup parsley, chopped
  • 4 slices bacon, diced
  • 1/2 cup onion, chopped
  • 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

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.

Serves 6

This perennial favorite potato salad is a perfect foil for Grilled Brats with Onion Relish. Don't forget to put the mustard pot and some crusty bread on the table. And a plate of sliced tomatoes, if in season.

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