Janet Cruz'S Hot Potato Salad

• 3 lb. red potatoes
• 10 slices bacon
• 3/4 c. minced onions
• 1/2 c. minced green onion
• 1/4 c. minced celery
• 2 tsp. all-purpose flour
• 2 tsp. sugar
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. prepared mustard
• 1/2 c. vinegar
• 3/4 c. water

1. Scrub potatoes; cook in boiling water 30 minutes.
2. Drain and cool.
3. Peel potatoes; cut into 1/2-inch cubes and set aside.
4. Cook bacon until crisp.
5. Remove bacon; save 2 tablespoons drippings in skillet.
6. Crumble bacon; set aside.
7. Saute onions, green onion and celery in reserved bacon drippings until tender; set aside. Combine flour, sugar, salt, pepper and mustard in medium saucepan; add vinegar and water and cook ten minutes over medium heat or until slightly thickened.
8. Combine potatoes and onion mixture in a large mixing bowl; top with vinegar mixture, tossing gently. Sprinkle with crumbled bacon.
9. Serves 8 to 10.

red potatoes, bacon, onions, green onion, celery, allpurpose flour, sugar, salt, pepper, mustard, vinegar, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452628 (may not work)