Directions

1. 1

   Scrub the new potatoes under cold running water to remove any dirt. Place potatoes in a large pot of salted boiling water and cook until just tender when pierced with a fork, approximately 15-20 minutes depending on size. Drain well and set aside. While still warm, carefully peel away the thin skin and slice the potatoes into ¼-inch thick slices. You should have approximately 4 cups of sliced potatoes. Set aside in a large serving bowl.

2. 2

   Cut the bacon into small pieces and place in a large skillet over medium heat. Fry the bacon, stirring occasionally, until it is almost crisp and the fat has rendered, about 5-7 minutes. Using a slotted spoon, remove the cooked bacon from the skillet and set aside on a paper towel-lined plate. Leave approximately 1 tablespoon of bacon fat in the skillet and discard the excess.

3. 3

   Add the chopped onion and celery to the skillet with the reserved bacon fat. Cook over medium heat, stirring occasionally, until both vegetables are soft and transparent, about 4-5 minutes. Sprinkle the flour, sugar, salt, and black pepper over the vegetables and stir constantly until the flour is slightly browned and the mixture is fragrant, about 1 minute.

4. 4

   Pour the cider vinegar and water into the skillet, stirring to combine with the flour mixture. Continue cooking over medium heat, stirring frequently, until the dressing thickens slightly and coats the back of a spoon, about 2-3 minutes. Return the reserved bacon pieces to the skillet and stir to combine. Remove from heat.

5. 5

   Pour the hot bacon-vinegar dressing over the sliced potatoes in the serving bowl. Gently fold and toss the potatoes with the dressing until all pieces are well coated and the salad appears glossy. The warm potatoes will absorb the flavors of the dressing.

6. 6

   If using hard-boiled eggs, slice or quarter them and arrange on top of the warm potato salad. Sprinkle with minced fresh parsley and snipped fresh chives if desired. Serve while the salad is still warm.