HOT BEAN AND POTATO SALAD

1 1/2 lbs. potatoes, peeled and cut into 1-inch cubes
1/4 lb. bacon
1/4 cup chopped onions
1/4 cup chopped celery
2 tablespoons chopped parsley
1 (1 lb. 15 oz.) can pork and beans, drained (reserve sauce)
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon pepper
3 tablespoons vinegar

Cook potatoes in boiling salted water until tender. Drain and keep warm.

In large saucepan, fry bacon, crumble and set aside.

Add onions, celery and parsley to bacon drippings and cook until soft.

Add reserved bean sauce, seasonings and vinegar. Cook over low heat, stirring, until slightly thickened and bubbly.

Stir in beans; heat through. Add hot potatoes and crumbled bacon, tossing lightly to coat. Serve at once.

Makes about 6 servings
From: Recipelink.com
Source: Recipe booklet: The Michigan Bean Cookbook, The Michigan Bean Commission, not dated