Janet Cruz'S Hot Potato Salad - cooking recipe

Ingredients

3 lb. red potatoes
10 slices bacon
3/4 c. minced onions
1/2 c. minced green onion
1/4 c. minced celery
2 tsp. all-purpose flour
2 tsp. sugar
2 tsp. salt
1/4 tsp. pepper
1 Tbsp. prepared mustard
1/2 c. vinegar
3/4 c. water

Preparation

Scrub potatoes; cook in boiling water 30 minutes.
Drain and cool.
Peel potatoes; cut into 1/2-inch cubes and set aside.
Cook bacon until crisp.
Remove bacon; save 2 tablespoons drippings in skillet.
Crumble bacon; set aside.
Saute onions, green onion and celery in reserved bacon drippings until tender; set aside. Combine flour, sugar, salt, pepper and mustard in medium saucepan; add vinegar and water and cook ten minutes over medium heat or until slightly thickened.
Combine potatoes and onion mixture in a large mixing bowl; top with vinegar mixture, tossing gently. Sprinkle with crumbled bacon.
Serves 8 to 10.