3 cans sliced new potatoes, drained and rinsed
1 small onion, cut in half lengthwise then sliced into 1/4-inch slices
1 stalk celery, sliced
1 hard boiled egg, sliced
4 slices bacon

DRESSING:

1 tbsp. all-purpose flour
2 tbsp. sugar
1 1/2 tsp. salt
dash pepper
dash dried dill weed
1/4 tsp. onion powder
1/2 tsp. celery salt
1 tsp. dried parsley
1/2 cup white vinegar
1/2 cup water

Cook bacon in a deep 3-quart skillet or Dutch oven until crisp; crumble and set aside. While cooking bacon, prepare dressing and set aside. Drain bacon drippings, reserving 1-2 tablespoons in skillet.

To reserved hot drippings, add onions and celery and sauté over medium heat until just soft, about 3-4 minutes, scraping the bottom of the pan to loosen flavors (deglazing).

Stir in prepared dressing mixture to sautéed vegetables; continue stirring for 3 minutes or until dressing is heated.

Reduce heat to low; gently add in potatoes and fold over with a wide spatula until well mixed. Add egg and crumbled bacon and continue to fold mixture over to mix. Cover and continue to cook over low heat until heated throughout.

Note: Dressing will thicken as it cooks. Serve warm. Refrigerate leftovers.

Submitted by: JANIS TEY