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Baked German Potato Salad

Total Time

Prep: 50 min. Bake: 30 min.

Makes

10 servings

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

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

  1. In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2-qt. baking dish; set aside.
  2. 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.
  3. 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.

Nutrition Facts

3/4 cup: 284 calories, 11g fat (4g saturated fat), 12mg cholesterol, 434mg sodium, 43g carbohydrate (21g sugars, 3g fiber), 5g protein.

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