Baked german potato salad

By á-3974

Ingredients

• 12 medium red potatoes (about 3 pounds)
• 8 bacon strips
• 2 medium onions, chopped
• 3/4 cup packed brown sugar
• 1/3 cup white vinegar
• 1/3 cup sweet pickle juice
• 2/3 cup water, divided
• 2 teaspoons dried parsley flakes
• 1 teaspoon salt
• 1/2 to 3/4 teaspoon celery seed
• 4-1/2 teaspoons all-purpose flour

Preparation

Step 1

In a saucepan, cook potatoes until just tender; drain.
Peel and slice into an ungreased 2-qt. baking dish; set
aside. In a skillet, cook bacon until crisp; drain, reserv-
ing 2 tablespoons drippings. Crumble bacon and set
aside. Saute onions in drippings until tender. Stir in
brown sugar, vinegar, pickle juice, 1/2 cup water,
parsley, salt and celery seed. Simmer, uncovered, for
5-10 minutes.
Meanwhile, combine flour and remaining water un-
til smooth; stir into onion mixture. Bring to a boil.
Cook and stir for 2 minutes or until thickened. Pour
over potatoes. Add bacon; gently stir to coat. Bake,
uncovered, at 350 for 30 minutes or until heated
through.