Recipe - Pea And Potato Salad With Bacon Dressing

1 One half pound Red potatoes
1 small Red onion; chopped fine
Salt; to taste
Freshlyground black pepper;
to taste
One fourth pound Lean cut or sliced up bacon; chopped
2 teaspoon Allpurpose flour
1 One half teaspoon Sugar
One fourth cup Cider vinegar
One fourth cup Water
1 tablespoon Dijonstyle mustard
3 lg Hardboiled eggs; chopped
2 cup Shelled fresh peas; cooked
(abt 2 lbs unshelled)
3 tablespoon Minced fresh parsley leaves

Cut the potatoes into peasize cubes and in a steamer set over boiling
water steam them, covered, for 4 to 8 minutes, or until they are just
tender. Transfer the potatoes to a bowl, add the onion, and toss the
mixture with salt and pepper to taste. In a skillet cook the bacon over
moderatelylow heat, stirring, until it is crisp and transfer it with a
slotted spoon to paper towels to drain. Pour off all but 2 tablespoons of
the fat from the skillet, to the remaining fat add the flour and the sugar,
and cook the mixture, stirring, for 30 seconds. Add the vinegar and One fourth cup
water, bring the mixture to a boil, whisking, and whisk in the mustard.
Pour the dressing over the potatoes mixture, add the eggs, peas, parsley,
and bacon, and toss the salad well. Serve the salad warm or at room
temperature. This recipe yields 6