2 pounds (6 medium-sized) white new potatoes or Yukon gold
1 quite small, mild red onion
10 slices bacon
1 egg, slightly beaten
1/2 cup sugar
1 T. all-purpose flour
1/2 tsp. each dry mustard and salt
1/3 cup each water and white wine vinegar
Salt and pepper to taste
Dry or chopped fresh parsley for color
Adapted from Sunset’s Ideas for Cooking Vegetables, 1973
Cook potatoes in boiling water until just tender when pierced (about 30 minutes); drain. When cool enough to handle, peel and cut into 1/2-inch cubes. Thinly slice onion, separate into rings, and add to potatoes. Cook bacon until crisp; drain and crumble 7 slices into the potatoes. Set aside remaining bacon for garnish.
Put egg in a saucepan and stir in the sugar, flour, mustard, salt, water, and white wine vinegar. Cook over medium heat, stirring until mixture thickens (about 4 minutes). Pour over potatoes; mix well and season with salt and pepper to taste. Cool, cover, and chill at least 4 hours or overnight. Before serving, garnish with reserved crumbled bacon and parsley.
Makes 6 to 8 servings.
Making this ahead of time — for at least the four-hour chill down — is important for allowing the flavors to blend and mellow.