Directions:
Place potatoes in a large saucepan; add enough water to cover potatoes. Bring to a boil; reduce heat and simmer, covered, until tender, about 15 minutes. Drain potatoes and allow to cool. Cut potatoes into 1/4-inch-thick slices; set aside. (Note: Can’t find red petite potatoes? Use four medium-size spuds instead. Just cook them covered for about 20 to 25 minutes; cool, peel and cut into 1/4-inch-thick slices.)
Meanwhile, cook bacon in a large skillet over medium heat until slightly brown, about 5 minutes. Remove from skillet; set aside.
Add oil to pan and cook over medium heat until sizzling. Add onion and cook until tender, about 5 minutes. Stir in arrowroot, Splenda, salt, celery seed, dry mustard and pepper; cook about 1 minute. Add water and vinegar; stir and cook until thick and bubbly, about 1 minute. Stir in potatoes and bacon; toss to mix. Cook, stirring gently, until mixture is heated through, about 1 to 2 minutes more. Transfer to a serving bowl and garnish with egg and parsley. Yields about 1/2 cup per serving.
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