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Tom's Personal Smoker and Grilling
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1-1/4 |
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cups water, divided |
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1/4 |
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teaspoon salt |
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1 |
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pound potatoes, peeled and cut into 3/4-inch cubes |
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6 |
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slices bacon |
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1 |
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cup chopped onions |
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1/4 |
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cup sliced celery |
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1/2 |
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teaspoon caraway seed, crushed |
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2 |
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tablespoons sugar |
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1 |
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tablespoon all-purpose flour |
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1/4 |
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cup cider vinegar |
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1/2 |
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teaspoon brown mustard |
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1/8 |
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teaspoon pepper |
In a medium saucepan bring 1 cup water and salt to a boil. Add potato cubes. Return to a boil; reduce heat and simmer, covered, about 10 minutes or until crisp-tender. Drain and set aside.
In a medium skillet cook bacon until crisp. Strain, reserving 3 tablespoons drippings. Crumble bacon and set aside. Add onions, celery, and caraway seed to reserved drippings. Cook until onions are tender but not brown. Stir in sugar and flour. Add vinegar, 1/4 cup water, mustard, and pepper. Cook and stir until thickened and bubbly. Remove from heat. Stir in cooked potatoes and bacon. Cool 10 minutes. Transfer potato salad to a 8 x 5-1/4-inch disposable foil pan. Cover with foil and refrigerate up to 8 hours.
Place chilled potato salad, covered, in center of cooking grate. Cook 35 minutes or until heated through.
Makes 4 servings.
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