Yield: 8 servings (about 6 cups)
2 1/2 pounds new red potatoes, scrubbed
3 ribs celery, diced
1/4 pound bacon, diced
1 small onion, diced
3/4 cup white vinegar
1/2 cup plus 2 tablespoons granulated sugar
Ground black pepper
2 teaspoons celery seed
1/4 cup cornstarch dissolved in 1/2 cup cold water
1. Place unpeeled potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to a simmer and cook potatoes until tender. Drain.
2. Place diced celery in a large bowl. When potatoes are just cool enough to handle, slice (do not peel) and place in the bowl over celery. Cover to keep potatoes warm and set aside.
3. Cook bacon until crisp in a large skillet over medium heat. Remove bacon with a slotted spoon and drain on paper towels. Add onion to bacon drippings and cook until soft, 2 to 3 minutes. Carefully stir in vinegar, sugar, salt and pepper to taste and celery seed. Cook over medium heat, stirring constantly, until sugar has dissolved and mixture comes to a low boil. Stir in about one-fourth of the cornstarch mixture and whisk until dressing returns to a boil. Continue gradually adding and stirring until all of the cornstarch mixture is incorporated. Continue to cook until dressing is clear and somewhat thickened.
4. Add drained bacon to the potatoes. Pour on warm dressing and mix gently to coat well. Serve warm or at room temperature.
Per serving: 260 calories; 6g fat; 2g saturated fat; 15mg cholesterol; 8g protein; 44g carbohydrate; 18g sugar; 3g fiber; 350mg sodium; 32mg calcium.