This recipe was found in Eating
Well Magazine. Here is the recipe.
I cut this recipe in 1/2 for the two of us. The following, is how I made it.
2 slices bacon
1/6 cup cider vinegar
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons whole grain mustard
1/4 teaspoon each of salt and freshly ground pepper
1 1/2 pounds potatoes--I did not use fingerling potatoes.
1 cup diced celery
1/2 medium onion, diced
1 sprig of dill, chopped
1. Cook bacon in a large skillet over medium heat, turning occasionally, until crispy, about 8 minutes. Transfer to a paper-towel-lined plate to cool. Place in refrigerator until ready to use. Reserve 1 tablespoon bacon drippings.
2. Take the drippings off the heat and add the vinegar to the pan. Scrap up any browned bits from the bottom of the skillet. Whisk mustard and flour in a small bowl, add the vinegar mixture and whisk until combined. Whisk in salt and pepper.
3. Combine potatoes, celery, onion and the dressing in a 5-6 quart crock pot. Stir until the vegetables are well coated. Cover and cook on low for 5 hours.
4. To serve, stir in the dill and bacon.