| Ingredients |
| sliced, cooked Potatoes |
4 cups |
1 L |
| water |
3/4 cup |
150 ml |
| Olive Oil |
2 tbsp |
30 ml |
| Onion, chopped |
1/2 cup |
125 ml |
| Salt |
1/2 tsp |
2 ml |
| sugar |
1 tsp |
5 ml |
| Dry Mustard |
1 tsp |
5 ml |
| Flour |
1 tbsp |
15 ml |
| Celery Seed |
1/8 tsp |
0.5 ml |
| freshly ground pepper |
a pinch |
a pinch |
| Vinegar |
1/4 cup |
50 ml |
| Celery, diced |
1/2 cup |
125 ml |
| Cherry Tomatoes, halved |
8 |
8 |
| Small Spinach Leaves |
1 cup |
250 ml |
| Hard-boiled Eggs, chopped |
2 |
2 |
| salad bacon bits or crumbled homemade bacon pieces (optional) |
1/4 cup |
50 ml |
| Directions |
| Step 1 |
Saute onion with olive oil in frying pan or cast iron skillet if using the barbecue. Add seasonings - salt, sugar, dry mustard, flour, celery seed and ground pepper. |
| Step 2 |
Pour water into vinegar, then into frying pan/skillet. Stir until thickened. |
| Step 3 |
Add potatoes, celery, tomatoes, spinach, crumbled bacon and eggs. Mix gently and heat. |
| Submitted by: |
Hal Johnson and Joanne McLeod |
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