Warm Potato Salad

• 2 pounds Red Bliss potatoes unpeeled and quartered
• 5 cups cold water
• 1 3/4 teaspoons salt
• 1/4 pound thick-sliced bacon, cut into 1/2-inch pieces
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 teaspoons dry mustard
• 2 tablespoons sugar
• 1 teaspoon celery seed
• 13 cup cider vinegar
• 18 teaspoon freshly ground pepper
• 1/2 cup finely chopped scallions

1. Place the potatoes in a pot with cold water and 1 1/2 teaspoons of the salt.
2. Bring to a boil, reduce heat and simmer gently for 8 to 10 minutes.
3. Drain and place the potatoes on a serving platter.
4. While potatoes are cooking, place the bacon in a skillet and saute until crisp.
5. Remove the bacon, reserving 1 1/2 tablespoons of the bacon fat in the skillet.
6. Place it over low heat and, using a wire whisk, make a roux by stirring in the flour and allowing it to cook for 5 minutes until thick and smooth.
7. Remove from heat.
8. In a saucepan, warm the chicken broth.
9. Whisk in the roux.
10. In a small bowl mix together the mustard, sugar, celery seed, cider vinegar, the remaining 1/4 teaspoon salt and pepper.
11. Add the mixture to the roux mixture and simmer for 5 to 10 minutes until thickened slightly.
12. Pour sauce over potatoes, sprinkle with reserved bacon and scallions, toss and serve warm.

red bliss potatoes, cold water, salt, bacon, allpurpose, chicken broth, mustard, sugar, celery, cider vinegar, ground pepper, scallions

Taken from cooking.nytimes.com/recipes/11929 (may not work)