Directions

• In a large skillet, cook bacon until crisp. With a slotted spoon,
• remove to paper towels. In the drippings, saute onion until tender.
• Stir in flour until blended.
• Add the water, vinegar, sugar, parsley and salt. Bring to a boil;
• cook and stir for 1-2 minutes or until thickened.
• Meanwhile, in a large saucepan, cook potatoes in a small amount of
• water until just tender, about 4 minutes; drain. Add the potatoes,
• pimientos and bacon to the sauce; toss gently to coat. Yield: 2
• servings.