Great Back To School Recipe: Potato Salad

4 medium potatoes
6 strips bacon
2 tablespoon flour
1/4 cup sugar
1 1/2 teaspoon salt
1/2 teaspoon celery seed
1/8 teaspoon pepper
1 cup water
1/2 cup vinegar

 Wash and pierce potatoes through with fork. Place on paper towel in microwave oven.
Microwave at High 10 to 12 Minutes, turning overand rearranging after 4 minutes, or until tender. Remove from oven, cool slightly, peel potatoes and cut 1/8 in slices to make about 4 cups.
In 2-qt. casserole dish cut bacon in small pieces. Cover with paper towel.
Microwave at High about 6 Minutes, stirring after 3 minutes, until crisp. With slotted spoon remove bacon to paper towels to drain. Set aside.
Stir flour, sugar and seasonings into bacon fat until smooth. Microwave at High 1 to 2 Minutes, until bubbly, stirring after 1 minute.
Add water and vinegar to flour mixture. Microwave at High 4 Minutes, until mixture boils and thickens, stirring after 1 minute.
Remove from oven and stir smooth. Add potatoes and bacon: stir gently so potatoes hold their shape.
Cover casserole and let stand until ready to serve. Makes 4 to 6 servings.

Recipe courtesy of www.microwaverecipescookbook.com

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