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lunes, 12 de diciembre de 2011

Baked German Potato Salad


12 medium red potatoes (about 3 pounds)
8 bacon strips
2 medium onions, chopped
3/4 cup packed brown sugar
1/3 cup vinegar
1/3 cup sweet picke juice
2/3 cup water, divided
2 tsp dried parsley flakes
1 tsp salt
1/2 to 3/4 tsp celery seed
4 1/2 tsp all-purpose fluor

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 tablespools drippings. Crumble bacon and set aside.  Saute onions in drippings until tender. Stir in brown sugar, vinegar, pickle juice, 1/2 cup water, 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 350ºF for 30 minutes or until heated through.

Yield: 8-10 servings.

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