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Baked German Potato Salad

 Baked German Potato Salad
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 first time I took it 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
8-10 ServingsPrep: 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 King Arthur Unbleached 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,

2 of 2

Baked German Potato Salad (continued)

Directions (continued)

  • uncovered, at 350° for 30 minutes or until heated through.
  • Yield: 8-10 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 284 calories, 11 g fat (4 g saturated fat), 12 mg cholesterol, 434 mg sodium, 43 g carbohydrate, 3 g fiber, 5 g protein.