Baked German Potato Salad

By mirelsonp

Recipe source: NY Times Cooking

Ingredients

• 3 1/2 pounds red potatoes, cut into 1 1/2-inch cubes (about 8 cups)
• Salt
• 3/4 cup diced bacon (5 to 6 slices)
• Olive oil, if needed
• 1 cup finely chopped celery (3 to 4 stalks)
• 1 cup finely chopped onion (1 onion)
• 3 tablespoons flour
• 2/3 cup cider vinegar
• 2/3 cup sugar
• 1/2 teaspoon celery seed
• 1 teaspoon whole-grain mustard
• 1/2 teaspoon black pepper
• 3 tablespoons chopped parsley

Details

Servings 8
Adapted from nytimes.com

Preparation

Step 1

Heat oven to 350 degrees. Put potatoes in a large pot and cover with cold water; season with salt. Bring potatoes to a boil, then cook until they are just tender but not falling apart, about 5 minutes. Drain and set aside.
1. Cook bacon in a large skillet over medium heat, stirring often, about 8 minutes; remove with a slotted spoon and toss with the potatoes. Measure the bacon fat left in the skillet, adding olive oil if necessary to equal 1/4 cup, and return to the skillet.

2. Set skillet over medium heat and add celery and onion. Cook, stirring, 1 minute. Stir in flour until incorporated. Slowly add 1 1/3 cups water and the vinegar, stirring constantly, until mixture thickens enough to coat the back of a spoon, 2 to 3 minutes.

3. Remove skillet from heat and stir in sugar, 1 1/2 teaspoons salt, celery seed, mustard, pepper and parsley. Pour over potatoes and bacon and gently toss to coat.

4. Transfer potatoes to a 3-quart baking dish; cover with foil and bake for 35 minutes. Let stand 10 minutes before serving.