is a warm potato salad and is excellent served with pork
sausages. It is also good sprinkled with celery seeds from the
stout biennial celery herb native to Europe. The distinct celery
taste comes from a unique compound called 3-n-butylphathalide.
This compound is being studied for anti-inflammatory properties
as well as the ability to decrease stress hormones in the body. I learned to make this salad while traveling across
America with my parents when I was a teenager.
6 medium potatoes, peeled and sliced
slices bacon, fat trimmed and diced
chopped yellow onion
tablespoons all-purpose flour
teaspoon seasoning salt
teaspoon celery seeds
teaspoon ground black pepper
chopped fresh parsley
tablespoons granulated sugar
white wine vinegar
large egg, beaten
In a 12-quart stockpot, heat water to boiling. Cook the
in boiling water just until cooked but still firm.
2. In a 5-quart
sauté pan, fry bacon with the chopped onion until
Stir in the flour, salt, celery seed, pepper, parsley,
and vinegar then stir in the potatoes and egg.
3. Cover and cook
10 minutes or until the egg has set and the
Makes 4 servings