Baked German Potato Salad

1 1/2 Pounds yukon  gold baby potatoes
4 strips of bacon
3 scallions, chopped (white and green parts)
1/4 cup brown sugar
1/2 cup water, divided
1/4 cup apple cider vinegar
1/2 tsp. salt
1/4 tsp. celery seed
2 1/2 tsp. flour
Fresh parsley for garnish

Cook scrubbed potatoes in saucepan covered with water until just tender.  Drain.  When easy to handle, slice into chunks and place into a baking dish just large enough to hold them.

Cook bacon in a skillet until crisp.  Drain and reserve drippings.  Crumble bacon and set aside.  Sauté scallions in drippings for a few minutes.  Stir in brown sugar, 1/4 cup water and 1/4 cup vinegar, salt and celery seed.  Simmer uncovered for 5 to 10 minutes.

Combine flour and remaining 1/4 cup water until smooth.  Stir into onion mixture.  Bring to a boil and cook and stir until thickened.  Pour over potatoes.  Add bacon.  Gently stir to coat.

At this point you can set aside or refrigerate if not cooked on that day.

If refrigerated, bring to room temperature for about 30 minutes.  Bake uncovered at 350 degrees F. for 20 minutes or until heated through.  Sprinkle with fresh parsley.  Yield 4 servings.

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