Warm Potato Salad

Ingredients

• 2 pounds Red Bliss potatoes unpeeled and quartered
• 5 cups cold water
• 1 ¾ teaspoons salt
• ¼ pound thick-sliced bacon, cut into 1/2-inch pieces
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 teaspoons dry mustard
• 2 tablespoons sugar
• 1 teaspoon celery seed
• ⅓ cup cider vinegar
• ⅛ teaspoon freshly ground pepper
• ½ cup finely chopped scallions

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    266 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 8 grams protein; 14 milligrams cholesterol; 938 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Place the potatoes in a pot with cold water and 1 1/2 teaspoons of the salt. Bring to a boil, reduce heat and simmer gently for 8 to 10 minutes. Drain and place the potatoes on a serving platter.
2. While potatoes are cooking, place the bacon in a skillet and saute until crisp. Remove the bacon, reserving 1 1/2 tablespoons of the bacon fat in the skillet. Place it over low heat and, using a wire whisk, make a roux by stirring in the flour and allowing it to cook for 5 minutes until thick and smooth. Remove from heat.
3. In a saucepan, warm the chicken broth. Whisk in the roux. In a small bowl mix together the mustard, sugar, celery seed, cider vinegar, the remaining 1/4 teaspoon salt and pepper. Add the mixture to the roux mixture and simmer for 5 to 10 minutes until thickened slightly.
4. Pour sauce over potatoes, sprinkle with reserved bacon and scallions, toss and serve warm.