Ingredients
2 bacon strips, diced1 small onion, chopped2 teaspoons all-purpose flour1/2 cup water2 tablespoons cider vinegar4 teaspoons sugar1 tablespoon minced fresh parsley1/4 teaspoon salt2 cups refrigerated sliced potatoes2 tablespoons diced pimientos
Preparation
In a large skillet, cook bacon until crisp. With a slotted spoon, remove to paper towels. In the drippings, saute onion until tender. Stir in flour until blended.
Add the water, vinegar, sugar, parsley and salt. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Meanwhile, in a large saucepan, cook potatoes in a small amount of water until just tender, about 4 minutes; drain. Add the potatoes, pimientos and bacon to the sauce; toss gently to coat.
