12 sm. new potatoes
1/4 c. butter
1/4 c. all-purpose flour
1 1/2 tsp. salt
Dash pepper
1/4 tsp. grated fresh onion
2 c. milk
1 c. cooked peas
3/4 c. sliced cooked celery
Parsley

Scrub potatoes and peel skin from a 1/2 inch strip around center of each potato. Steam potatoes, or cook covered in boiling salted water until tender.

Melt butter in saucepan over low heat. Blend in flour and seasonings. Add milk slowly, stirring constantly. Cook and stir sauce until it's smooth and thickened. Arrange hot potatoes on heated serving dish. Stir 3/4's of the peas and celery into sauce. Pour sauce over potatoes. Top with remaining vegetables. Garnish with parsley.