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4 1/2 lb. potatoes (about 12
9 slices bacon, cut in
1/2-inch slices
1 1/2 c. chopped onion
3/4 c. chopped celery
1 Tbsp. plus 1 tsp. salt
3 Tbsp. flour
1 1/2 c. water
1 c. cider vinegar
1 c. sugar
1/3 c. snipped parsley
1 1/2 c. sliced radishes

Boil potatoes in salted (1 tablespoon) water in large
pot until barely tender. Drain and set aside. In skillet, fry
bacon until crisp, drain on paper towels. Add onion and celery
to fat, saute until tender. Stir in flour and 1 teaspoon salt.
Heat until bubbly. Add water, vinegar and sugar. Stir and
boil for 1 minute. Add parsley and bacon. Heat oven to 350 degrees.
Peel and cut potatoes in 1/4-inch slices. Combine potatoes and
bacon mixture in large casserole. Cover and bake 30 minutes.
Stir in sliced radishes. Serves 4.

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