Ingredients
4 pounds small red potatoes, quartered10 bacon strips, chopped1 large onion, chopped3 tablespoons chopped celery2 tablespoons chopped green pepper1 tablespoon all-purpose flour1 tablespoon sugar1 teaspoon salt1/2 teaspoon pepper1 cup water1/3 cup white balsamic vinegar
Preparation
Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, saute the onion, celery and green pepper until tender. Stir in the flour, sugar, salt and pepper until blended. Combine water and vinegar; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain potatoes and place in a large serving bowl. Pour dressing over potatoes. Add bacon and toss to coat. Serve warm or at room temperature. Refrigerate leftovers.
