2 1/2 pounds small red potatoes
1/2 cup margarine or butter
3 tablespoons flour
1 tsp. salt
2 cups water
1 tablespoon lemon juice
fresh dill and chives
1/4 pound bacon

Fry the bacon in a skillet til crisp. Remove from the
pan, cool, and crumble. Set aside. Cook the potatoes
into salted water, leaving skins on. If they seem a little
too large-half or quarter them first. In a pan over low
heat melt the margarine or butter. When melted stir
in the flour, salt and pepper; then slowly whisk in the
water. Continue to cook until thickened. Add the lemon
juice and stir. Drain the potatoes when done and place
in a casserole dish. Pour the sauce over the potatoes.
Bake at 325 degrees for 20 minutes. Top with the bacon,
minced fresh dill and chopped chives before serving.