3/4 pound bacon
2 carrots, cut into 3 rings
2 stalks celery, sliced into 1 inch wedges
3/4 teaspoon salt
1/4 cup apple cider vinegar
1 tablespoon sesame seeds
1 tablespoon garlic powder
1 teaspoon prepared yellow mustard
1/2 teaspoon diced green onion
1/2 teaspoon paprika
4 medium potatoes, peeled and cubed
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain and crumble. Remove from skillet, crumble and set aside.
Heat oil in a small saucepan over medium heat. When oil is hot, place bacon in pan. Cook until evenly brown. Drain and crumble. Return bacon to skillet. Cook over medium heat until evenly brown. Drain and set aside.
Searing bacon in the large skillet, until crisp. Drain on paper towels.
Whisk together vinegar, vinegar, celery salt and celery pepper, stirring well. Add bacon-coated carrot and celery salt and pepper to skillet; cook over medium heat until vegetables are tender and bacon is evenly browned. Return mixture to skillet. Sprinkle with garlic powder, mustard, green onion, paprika and potato.
This dish can be doubled in size if you like it big!