Baked German Potato Salad Recipe
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
This recipe is:
Contest Winning
* 8-10 Servings
* 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.
Nutrition 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.
Baked German Potato Salad published in Country Woman January/February 1999, p29
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