Baked German Potato Salad |
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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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! 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:
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. Yield: 8-10 servings.
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