Rose Schuster'S Hot Potato Salad - cooking recipe

Ingredients

2 lb. small potatoes
1 tsp. salt
1/2 c. diced bacon
1/2 c. minced onion
1 1/2 tsp. flour
4 tsp. sugar
1 Tbsp. salt
1/4 tsp. black pepper
1/4 to 1/2 c. cider vinegar
1/2 c. water
1/4 c. minced onion
2 Tbsp. snipped parsley
1 tsp. celery seed
1/2 c. sliced radishes
celery leaves (garnish)

Preparation

One hour before serving cook potatoes in 1 inch water in covered pan with salt; about 35 minutes.
Drain, peel and cut into 1/4-inch slices.
Cook bacon until crisp.
Add 1/2 cup onion and saute until tender, not brown.
In small bowl mix flour, sugar, salt and pepper.
Stir in vinegar (amount depends on tartness desired) and water until smooth.
Add to pan with bacon in it. Simmer, stirring, until slightly thickened.
Pour over potatoes. Add raw onion, parsley, celery seed and radishes.
Toss.
Garnish. Yields 4 to 6 servings.