Old Fashioned Dutch Oven Potato Salad

Start your coals for your Dutch oven. You will need 10 for the bottom and 14 to put on top of the lid.

Either boil 6 fresh potatoes in their skins or use leftover baked potatoes from the night before. If you are boiling them, it will take around 20-25 minutes depending on the size of the potato. They should be fork tender when done. Then peel and cube them and place them in a bowl.

Place the Dutch oven on the coals and cook the bacon until crisp, remove Dutch oven from heat and crumble the bacon on top of potatoes.

Finely chop the onion and mince the garlic. Return the oven to the coals and fry the onions and garlic for a few minutes until fragrant and soft. Stir in the flour, sugar, salt, celery seed and pepper. Then slowly stir in the water and the vinegar. Cook until it boils, allow it to cook for one minute at boiling, stirring constantly, then remove from heat.

Pour sauce over potatoes and stir until all the potatoes are coated. Sprinkle on the chives and serve warm.