Serves: 4-6
Prep.Time: 45 minutes
4 slices Bacon
1 can Condensed Chicken Broth (10-oz) -- undiluted
1/2 cup Onion -- chopped
1/4 cup Celery -- chopped
3 tablespoons Cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon Salt
1/8 teaspoon Pepper
5 cups Potatoes -- cubed
1 cup Sour Cream
2 tablespoons Parsley -- chopped
In large skillet, cook bacon until browned and crisp; reserve fat and drain bacon on paper towels; crumble and set aside. Add the next 7 ingrdients to skillet; mix well. Add potatoes; bring to boil; lower heat and simmer 25 minutes. Let sit 30 minutes. Stir in sour cream, parsley and bacon; toss well. Serve warm or at room temperature.