Boil or steam cubed potatoes in a large pot of water until tender, but not too soft (overcooking will cause the potatoes to turn to mush when all the ingredients are stirred together). Transfer to a large serving bowl.
While the potatoes cook, place bacon pieces in a large, deep frying pan. Cook over medium heat until evenly brown. Drain and set aside, reserving drippings.
Add onions to bacon drippings and saute until golden and tender.
In a small bowl, mix together the flour, sugar, salt, dry mustard, garlic powder, and pepper. Slowly add flour mixture to the sauteed onions. Cook and stir until mixtures thickens, then remove from heat. Carefully stir in water and vinegar (be careful because sometimes it bubbles and pops), then return to the stove. Bring to a boil and stir constantly for 1-2 minutes. Carefully pour vinegar over warm sliced potatoes. Add bacon and gently stir until potatoes are coated and heated through.
Sprinkle top with parsley and serve warm.
Pre-cutting the bacon into small pieces eliminates the need to crumble it later and allows for more even cooking. I also like to go half and half on the vinegar...half white distilled and half apple cider. It lends a distinctive flavor to the salad.
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 20 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 5.3mg||2 %|
|Sodium 141.5mg||5 %|
|Potassium 844.6mg||22 %|
|Total Carbohydrate 38.5g||11 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 35.8g|
|Protein 6.2g||9 %|
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Calories per serving: 195
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