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, reserving 2 Tbsp drippings. Crumble bacon and set aside. Saute Onions in drippings until tender. Stir in Brown Sugar, Vinegar, Pickle Juice, 1/2 C Water, Parsley, Salt and Celery Seed. Simmer, uncovered, for 5-10 minutes.
Meanwhile, combine Flour and remaining water until smooth; stir into Onion mixture. Bring to a boil. Cook and stir for 2 min. or until thickened. Pour over Potatoes. Add Bacon; gently stir to coat. Bake, uncovered, at 350 degrees for 30 min or until heated through.
Originally Submitted
1/9/2011
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