Baked German Potato Salad Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1 teaspoon salt
- 1/3 cup white vinegar
- 2 medium onions chopped
- 2 teaspoons dried parsley flakes
- 8 bacon strips
- 3/4 cup packed brown sugar
- 12 medium red potatoes (about 3 pounds)
- 2/3 cup water divided
- 1/3 cup sweet pickle juice
- 1/2 to 3/4 teaspoon celery seed
- 4-1/2 teaspoons all-purpose flour
- Carbohydrate 22.8778166665615 g
- Cholesterol 0 mg
- Fat 0.0336783333238827 g
- Fiber 0.510241679206209 g
- Protein 0.358055833285504 g
- Saturated Fat 0.0117849999997547 g
- Serving Size 1 1 -10 serving (78g)
- Sodium 8.4699999999567 mg
- Sugar 22.3675749873553 g
- Trans Fat 0.00852499999869867 g
- Calories 92 calories
Directions 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 the brown sugar, 1/2 cup water, vinegar, pickle juice, 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 350degrees for 30 minutes or until heated through. Yield: 8-10 servings. Originally published as Baked German Potato Salad in Country Woman January/February 1999, p29 Nutritional Facts 1 serving (3/4 cup) equals 284 calories, 11 g fat (4 g saturated fat), 12 mg cholesterol, 434 mg sodium, 43 g carbohydrate, 3 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
