Shelly's Recipe

BAKED GERMAN POTATO SALAD

Category: Potato Salads

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

Preheat oven to 350. In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2 quart baking dish. Set aside.

In a skillet, cook bacon until crisp. Drain reserving 2 tablespoons drippings. Crumble bacon and set aside.

Sauté 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 to 10 minutes.

Meanwhile, combine flour and remaining water until 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, for 30 minutes or until heated through. Serves 6-8