Total Time
1hr
Prep 20 mins
Cook 40 mins

This recipe is courtesy of Bobby Flay and Liz Darland, Food Network. It is so good I didn't feel the need to tweak it.

Ingredients Nutrition

Directions

  1. Scrub potatoes and cook in boiling salted water until tender. Drain. While hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
  2. Slice through bacon and place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.
  3. Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned.
  4. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.
  5. Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy.
  6. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.

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