3 medium potatoes
1 Tbs. instant minced onion
1-1/2 tsp. flour
1-1/2 tsp. sugar
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. celery seeds
3 slices bacon
1/4 cup vinegar
2 Tbs. sliced radishes
1 Tbs. chopped fresh parsley

Cook potatoes in boiling salted water about 30 minutes or until tender. Drain well, and cool slightly. Peel and cut potatoes into 1/2-inch cubes; place in the center of heavy-duty foil.

Combine onion, flour, sugar, salt, pepper, and celery seeds. Then sprinkle over potatoes.
Fry bacon until crisp; remove from pan, and drain on paper towels.
Drain off bacon drippings, reserving 2 Tbs. in pan. Stir vinegar into drippings, and pour over potatoes. Crumble bacon; sprinkle over potatoes.
Wrap foil tightly, and place on a cookie sheet. Bake at 425 for 1 hour. Add radishes and parsley; toss. Serve warm.

Yield: 4 servings.

-Southern Living 1979 Annual Recipes (April)