• 3 lbs red potatoes (8-9 regular sized potatoes or 2 bags of the smaller, petite red potatoes)
  • 6 slices of bacon, cooked and crumbled , save some bacon grease for making the roux
  • 3/4 c finely chopped yellow onion
  • 2 Tbl Better Batter All-Purpose Flour
  • 2 Tbl granulated sugar
  • 2 tsp salt
  • 1/2 tsp celery seed
  • 1/4 tsp black pepper
  • 3/4 c water
  • 1/3 c apple cider vinegar
  • chopped fresh parsley for garnish


Cook the bacon. In a large skillet, fry the bacon until crisp. Move the cooked bacon to a paper towel lined plate and drain some of the grease from the skillet, but leave a tablespoon for cooking the onions and making the roux. Alternatively, use 1 tablespoon butter for the onions and roux if you do not have bacon grease available. Boil the potatoes. I prefer to chop my petite red potatoes into bite-sized pieces before boiling instead of after. From the very small red potatoes cut the potatoes into 6 pieces each. Add them to a large pot and cover with water, about 2 inches over the top of the potatoes. Add 1 tsp salt. Cover with a lid and bring to a boil over medium heat. Cook the potatoes 10-15 minutes or until the potato chunks are tender. A knife or fork will easily pierce a fully cooked potato. Drain the potatoes and set aside to cool. Make the roux. In the skillet with the reserved bacon grease (or a tablespoon of unsalted butter), add the onions and cook over medium heat until translucent, stirring occasionally. Add the flour, sugar, salt, celery seed, and black pepper, cook over low heat and stir constantly to incorporate into the onions, about 1 minute. Mix together the water and vinegar in a measuring cup and slowly add it to the onion mixture in the skillet. Over medium heat be sure to whisk constantly so lumps do not form. Simmer the mixture and cook 4-5 minutes, whisking until the sauce is thick. Toss the potato salad. Add the potatoes to a large bowl and pour over the hot dressing. Gently stir to combine. Crumble the bacon over the potatoes and stir gently. Add fresh chopped parsley and serve warm, at room temperature, or chill for later. Adapted from Mel's Kitchen Cafe