Ingredients:

• 12 (2 pounds), unpeeled medium red potatoes

• 8 ounces, diced bacon

• 1, chopped (1½ cups) medium onion

• 1, chopped (1 cup) small green bell pepper

• 2 ribs, chopped celery

• 3 tablespoons flour

• 1 tablespoon sugar

• ¾ teaspoon dry mustard

• ½ teaspoon celery seed

• 1 teaspoon salt

• ½ teaspoon pepper

• 1 cup water

• ½ cup apple cider vinegar

• 4 tablespoons Garden Harvest Special Blend

• 3, coarsely chopped hard cooked eggs

Directions:

• Boil potatoes in large saucepan just until tender, with water just to cover. Drain and set potatoes aside to cool.

• Meanwhile, cook diced bacon over medium heat until crisp. Reserve 3 tablespoons pan drippings.

• Saute onion, bell pepper, celery, and diced bacon over medium heat until tender in pan drippings.

• Stir in flour, sugar, mustard, celery seed, salt, and pepper. Lower heat, stirring constantly until mixture is smooth.

• Remove skillet from heat, stir in water, vinegar, and Garden Harvest Special Blend. Return to heat, stir until thickened.

• Slice potatoes and gently fold into dressing along with eggs. Cook 5 minutes longer, serve warm.

• Side Dish
• Easy