Preparation:
Place potato in a Dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain and place in a large bowl. Sprinkle with parsley and celery seeds; set aside.
Coat a medium non stick skillet with cooking spray; place over medium high heat until hot. Add bacon, and saute 3 minutes or until crisp. Add onion, and saute 3 minutes or until tender. Add to potato mixture.
Place flour in a small bowl. Gradually add vinegar, stirring with a wire whisk until blended; set aside.
Combine sugar, pepper, and broth in skillet. Bring to a boil, and cook 2 minutes. Add flour mixture to skillet, and cook 3 minutes or until thickened (mixture will reduce to about 1 cup). Pour over potato mixture, and toss gently to coat.
Serving Ideas : Serve warm. |
