BAKED GERMAN POTATO SALAD

BAKED GERMAN POTATO SALAD


12 medium red potatoes about 3 lbs.)
8 bacon strips
2 medium onions, chopped
¾ cup packed brown sugar
2/3 cup water, divided
1/3 cup white vinegar
1/3 cup sweet pickle juice
2 tsp. dried parsley flakes
1 tsp. salt
½ to ¾ tsp. celery seed
4-1/2 tsp. all-purpose flour


In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2-qt.-baking dish; set aside.

In a skillet, until crisp; drain, reserve 2 Tbsp. drippings. Crumble bacon and set aside. Sauté onions in drippings until tender. Stir in brown sugar, ½ cup water, vinegar, pickle juice, 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, at 350^ for 30 minutes or until heated through.

Yield: 8-10 servings.