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Baked German Potato Salad Recipe


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     Baked German Potato Salad

Category   Salads - Soups - Sidedishes
Sub Category   Gameday-Tailgate
Servings   6
Preptime   1 Hour

12 Medium Red Potatoes (3 Pounds)
8 Bacon Strips
2 Medium Onions (Chopped)
¾ Cup Brown Sugar (Packed)
1/3 Cup Vinegar
1/3 Cup Sweet Pickle Juice (Can use Sweet Relish)
2/3 Cup Water (Divided)
4 ½ Tablespoons Flour
2 Teaspoons Dried Parsley
1 Teaspoon Salt
¾ Teaspoon Celery Seed

In a saucepan, cook potatoes until just tender, drain. Peel and slice into an un-greased 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, ½ cup water, parsley, salt and celery seed. Simmer uncovered for 5-10 minutes.
Meanwhile, combine flour and remaining water until smooth; stir into 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 degrees for 30 minutes or until heated thoroughly.

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