Source: dLife

Chunky potato salad topped with bacon.

Servings

1 butter flavored cooking spray
1 cup fresh chopped onion
1 tbsp white all purpose flour
0.5 cup low sodium vegetable broth
1.25 cup cider vinegar
1 tbsp sugar
0.5 tsp celery seeds
1.5 lb Potatoes, peeled, cooked, diced , sliced, warm
1 pinch salt
1 pinch black pepper
1 oz bacon bits
2 tbsp chopped parsley , finely chopped

1 Heat a cooking spray coated frying pan over medium heat. Cook onion 5 minutes until golden. Whisk in flour and cook 1 minute.
2 Whisk in broth, vinegar, sugar, and celery seeds and bring to a boil, whisking continually until thick, 1 to 2 minutes.
3 Spoon mixture over warm potatoes and gently mix.
4 Sprinkle with salt and pepper. Top with bacon bits and parsley.

This salad is best served warm, right from the frying pan.