Baked german potato salad What makes the German potato salad so different is that it’s sweet instead of tangy. 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! From Julie Myers of Lexington Ohio.

Ingredients 

12 medium red potatoes (about 3 pounds)

8 bacon strips

2 medium onions, chopped

3/4 cup packed brown sugar

1/3 cup white vinegar

1/3 cup sweet pickle juice

2/3 cup water, divided

2 teaspoons dried parsley flakes

1 teaspoon salt

1/2 to 3/4 teaspoon celery seed

4-1/2 teaspoons all-purpose flour

Method 

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 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 350° for 30 minutes or until heated through. Yield: 8-10 servings.