• prep: 10 min
• cook: 20 min
• total: 30 min

servings:

I make this salad for all occasions—it goes well with any kind of meat. I often take this salad to potlucks, and there's never any left over. The celery, carrots and dry mustard are a special touch not usually found in traditional German potato salad. —Betty Perkins, Hot Springs, Arkansas

• 1/2 pound sliced bacon, diced
• 1 cup thinly sliced celery
• 1 cup chopped onion
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon ground mustard
• 1 cup cider vinegar
• 1/2 cup water
• 5 pounds unpeeled small red potatoes, cooked and sliced
• 2 medium carrots, shredded
• 2 tablespoons minced fresh parsley
• Additional salt, optional

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