Baked German Potato Salad
Country Woman
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Meet the Cook: What makes this German potato salad so different is that it's sweet instead of tangy. During the holidays, my family has an annual ham dinner, and I always prepare it. The tastes blend very well.
The first time I took my potato salad to work, people kept coming out of their offices to find out what smelled so good. By lunch, it was gone. Now, I make a double batch to take to work!
-Julie Myers, Lexington, Ohio
SERVINGS: 8-10
CATEGORY: Salads
METHOD: Baked
TIME: Prep: 50 min. Bake: 30 min.
Ingredients:
- 12 medium red potatoes (about 3 pounds)
- 8 bacon strips
- 2 medium onions, chopped
- 3/4 cup packed brown sugar
- 2/3 cup water, divided
- 1/3 cup white vinegar
- 1/3 cup sweet pickle juice
- 2 teaspoons dried parsley flakes
- 1 teaspoon salt
- 1/2 to 3/4 teaspoon celery seed
- 4-1/2 teaspoons all-purpose flour
Directions:
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 tablespoons drippings. Crumble bacon and set aside. Saute onions in drippings until tender. Stir in the brown sugar, 1/2 cup water, vinegar, pickle juice, 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 minutes or until thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8-10 servings.