• 6 medium potatoes
• 5 slices bacon
• 1 medium onion
• 3/4 cup beer
• 2 teaspoons sugar
• 1 teaspoon all-purpose flour
• 1/4 cup white wine vinegar
• 1 tablespoon fresh parsley, minced
• 1/2 teaspoon celery seed
• Salt and freshly milled pepper to taste

Method

Cook potatoes in large saucepan of boiling water until tender to the fork, about 25 minutes.  Drain and set aside to cool.  Peel and chop potatoes.

While potatoes cook, fry  bacon over low heat until crisp.  Remove, drain on paper towels and crumble.

Cook onion until just turning translucent, in fat remaining in frying pan, about 5 - 7 minutes. Pour in 1/4 cup beer.  Using a whisk, stir in sugar, salt, flour and pepper. Continue to whisk until sauce thickens a little.  Add parsley flakes and celery seed.  Pour in potatoes and bacon.  Cook, just to heat through.

Serves: 6

Contributor: Donna Hines

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