Baked German Potato Salad

Serves: 11
Total Calories: 68


2 quarts boiled red potatoes, peeled and sliced
6 slices bacon, crisp-cooked
1 cup finely chopped celery
1 cup finely chopped onion
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
2/3 cup sugar
2/3 cup cider vinegar
1 1/2 cups water
1/3 cup chopped fresh parsley
2 tablespoons celery seeds


Preheat oven to 375°. Place potatoes in greased 9x13-inch baking dish; set aside. Cook bacon until crisp; crumble; set aside. Reserve fat in skillet. If necessary, add additional fat or oil to make 1/4 cup. Stir in celery and onion. Add cornstarch, salt, and pepper, and cook 2 minutes. Add sugar, vinegar, and water, and stir with whisk. Bring to a boil and cook 1 minute. Add parsley, celery seeds, and reserved bacon, and combine; remove from heat.

Pour warm Dressing over potatoes in baking dish. Mix gently. Bake 45 minutes.

Nutritional Facts:

Serves: 11
Total Calories: 68
Calories from Fat: 16

This Baked German Potato Salad recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the Midwest Cookbook Cookbook:
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Baked German Potato Salad
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