5 lb. Yukon gold or new potatoes with skins on, quartered
1 (1 lb.) pkg. bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
2 stalks celery, chopped
3 tbsp. cornstarch
3 cups cider vinegar
3 cups sugar
3 tbsp. dry yellow mustard
5 tbsp. fresh dill, chopped
chopped parsley (for garnish)

Cover potatoes with water and boil until just tender with a fork - do not overcook.

Fry bacon until crispy and drain - set aside in refrigerator.

Drain all but 1/4 cup of bacon rendering in fry pan.

Cook onions and celery in bacon renderings until translucent, about 5 minutes.

Add cornstarch to onion and celery mixture. Stir over slow heat until absorbed, add more bacon renderings if needed.

Add cider vinegar, sugar and mustard to pan and slowly simmer until reduced by half or sauce can glaze the back of a teaspoon.

When sauce has thickened, add to potatoes and mix well. Add dill to salad. Refrigerate covered overnight.

Reheat in pan or microwave before serving and add bacon just before serving. Bacon will remain crisp and flavorful. Garnish with chopped parsley.

Submitted by: Thomas Buehler