Baked German Potato Salad

Baked German Potato Salad

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

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Directions:

In a saucepan, cook the potatoes just until tender; drain.  Peel and slice into an ungreased baking dish; set aside.

In a skillet, cook bacon until crisp; drain reserving 2 tablespoons drippings.  Crumble and set aside.
Saute onions in drippings until tender.  Stir in brown sugar, 1/2 cup water, vinegar, pickle juice, salt, parsley, and celery seed.  Simmer uncovered for 5 to 10 minutes.

Meanwhile combine remaining water (2 tablespoons + 1 teaspoon) with flour and stir until smooth.  Stir into onion mixture.  Bring to a boil.  Cook and stir for about 2 minutes until thickened.  Pour over potatoes.  Add crumbled bacon.  Gently stir to coat.

Bake in a 350 oven for 30 minutes or until heated through.

Yield 8 to 10 servings.