Cook: No Cook Time
- 4 medium size all-purpose potatles (1 lb.)
1 slice lean bacon
1 small yellow onion, chopped fine
1 medium-size sweet green pepper, cored, seeded, and chopped fine
1 medium size stalk celery, chopped fine
1/2 C water
1/3 C cider vinegar
1 tbsp sugar
2 tsl flour
1/4 tsp black pepper
2 large hard-cooked egg whites, chopped
2 tbsp minced parsley
Place potatoes in medium-size heavy saucepan, add enough unsalted water to cover, and bring to a boil over moderately high heat. Cover and cook until potatoes are tender - about 20 min
Meanwhile, cook bacon in heavy 7-inch skillet over moderate heat until crisp and brown - 3 to 4 minutes. Remove bacon and drain on a paper towel; cool, then crumble and set aside.
When potatoes are done, drain them and let them stand until cool enough t handle. Peel potatoes, cut into 3/4-inch cubes, and place in a large bow. Add onion, green pepper, and celery and set aside.
In small heavy saucepan, combine water, vinegar, sugar, flour, and black pepper. Set over moderate heat and whisk until mixture just comes to a boil - 2 to 3 min.
Pour hot dressing over salad and toss well. Cool to room temperature, then sprinkle with reserved bacon, chopped egg whites, and minced parsley.