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Two 4-ounce pouches of prepared Idahoan Four Cheese Mashed Potatoes 1 cup diced bacon, uncooked 1/2 cup sugar 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon celery seed 1/4 cup apple cider vinegar 2 cups water 1/2 cup chopped onion 1/4 cup flour

Sauté the bacon pieces until crisp, then set aside. Reserve the bacon fat. In a saucepan boil sugar, spices, vinegar and water for 1 minute. Go back to the skillet with bacon fat and sauté the onion until it’s translucent. Add the flour to the skillet, stir until mixed and cook for 3 minutes on medium heat. Slowly add the vinegar mix to the flour, stirring constantly. Cook and stir until thick as gravy. Prepare the potatoes as directed on the package, and add the bacon with warm dressing to the hot potatoes. Mix together, then serve. If you like warm German potato salad, you’ll love this. It’s tasty and has good eye appeal. Enjoy! Readers with questions or comments for Dave Kessler may write to him in care of this publication.