1. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20 to 25 minutes. Drain and cool. 2. Fry bacon in 8-inch skillet until crisp; drain. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. 3. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly. 4. MICROWAVE DIRECTIONS: 5. Prick potatoes with fork to allow steam to escape. Arrange potatoes about 1 inch apart in circle on microwavable paper towel in microwave. Microwave on high (100%) until tender, 11 to 13 minutes. Let stand 1 minute. 6. Microwave bacon uncovered in square microwavable dish, 8x8x2 inches, until crisp, 4 1/4 to 4 1/2 minutes; drain. Stir onion into bacon fat. Microwave uncovered until onion is tender, about 2 minutes. Stir in flour, sugar, salt, celery seed, pepper, water and vinegar. Microwave uncovered, stirring every 2 minutes, until mixture is thick and bubbly, about 5 minutes. 7. Slice potatoes into hot mixture; stir gently. Microwave uncovered until potatoes are hot, about 1 minute. Crumble bacon into potato mixture; stir. ---------------------------------------------------------------------------
Nutrition
Ingredients
