My aunt Madge used to make this unique dish for family reunions. This version takes her classic recipe and updates it slightly with the addition of mustard and dill.
- 3 lb Yukon Gold or red potatoes (20-24 depending on size)
- 4 slices bacon
- 1 sweet onion
- 2 stalks celery
- 1/4 cup apple cider vinegar
- 1 tbsp flour
- 1 tbsp white sugar
- 1 tbsp brown mustard
- 1/2 tsp dried or fresh dill
- Salt and pepper to taste
Cut potatoes into bite-sized chunks (do not peel). Place in pot and cover with water, adding a liberal amount of salt. Boil until soft, 15-20 minutes. Drain well and dry inside of pot. Dice bacon and fry in same pot until done but not crisp; scoop with slotted spoon onto paper towel-lined plate, retaining grease in pot. Dice onion and celery and saute in bacon grease until soft, 7-8 minutes; scoop with slotted spoon…