1. In a 4-quart saucepan on high heat, heat potatoes and water to cover to boiling. Reduce heat to low; cover and simmer 20-30 minutes until fork tender. Drain potatoes and allow to cool slightly. With a sharp knife, peel and dice potatoes. 2. In a 10-inch skillet, over medium heat, cook bacon until crisp. Remove bacon to paper towel to drain. Spoon off all but 2 tablespoons bacon fat from skillet. Add onion; cook until tender, about 5 minutes, stirring often. 3. Stir in sugar, salt, flour and pepper until mixture is well blended. Gradually stir in red wine vinegar. Cook, stirring the mixture constantly, until it is slightly thickened and boiling. Gently stir in potatoes and bacon. Heat through, then transfer salad to warm bowl or platter. 4. Garnish with minced parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
