Baked German Potato Salad

Adapted from Taste of Home

 

1-1/2 pounds Melissa's Baby Red Potatoes

5 bacon strips

2 scallions, white and green parts, chopped

1/3 cup packed brown sugar

½ cup water, divided

¼ cup cider vinegar

¼ cup sweet pickle juice

1 teaspoon dried parsley flakes

½ teaspoon salt

¼ teaspoon celery seed

2-1/2 teaspoons flour

In a saucepan, cook potatoes until just tender; drain. Peel and slice into ¼” slices and place in an ungreased 1-qt. baking dish; set aside.

In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Sauté scallions in drippings until translucent. Stir in the brown sugar, ¼ cup water, vinegar, pickle juice, parsley, salt, and celery seed. Simmer, uncovered, for 5-10 minutes.

Meanwhile, combine flour and remaining ¼ cup 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 20 minutes or until heated through. Yield: 4 servings.

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