Potato Salad

Who says potato salad is only a summer food? This warm version is good any time of year.

Ingredients:
2 3/4 pounds Yukon gold potatoes
2 cups chopped onion
1/2 cup chopped celery
1/2 shredded carrot
2 hard-boiled eggs, chopped
3 slices bacon, diced
1/2 cup sugar
1/2 cup water
1/4 cup white vinegar
2 tablespoons cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon dry mustard
2 large eggs, lightly beaten
chopped fresh parsley

Directions:

• Bring potatoes to a boil. Reduce heat and simmer 15 minutes until tender. Cool 10 minutes; peel and chop.
• Combine potatoes, onion, celery, carrot, and chopped eggs in a large bowl.
• Cook bacon over medium heat until crisp. Remove with a slotted spoon; reserve 2 tablespoons bacon drippings.
• Combine sugar, water and next ingredients through beaten eggs. Stir with a whisk. Add sugar mixture to bacon drippings and cook 8 minutes over medium heat, or until slightly thick.
• Pour sugar mixture over potato mixture, stirring gently to combine. Add reserved bacon and parsley; toss gently to coat. Serve warm or at room temperature.

Servings: 8