Red Potato Casserole

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

Fry the bacon in a skillet until crisp. Remove from the pan, cool and crumble. Set aside.

Cook the potatoes in 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 325F for 20 minutes.

Top with the bacon, minced fresh dill and chopped chives before serving.

Serves 6 to 8.