German Potato Salad

BAKED GERMAN POTATO SALAD

A hearty side dish often served at large gatherings. It keeps well refrigerated and is usually served at room temperature. This is a twist on an old favorite, as this German Potato Salad is baked in the oven!

If you like a more tart sauce, add more vinegar. If you like it sweeter, you can add more sugar.

German Potato Salad

½ to 1 pound diced sautéed bacon (I use a pound)
1 cup chopped celery, or more to taste
1 generous cup chopped onion, or more to taste
3 tablespoons flour
1 teaspoon salt
¾ teaspoon pepper
2/3 cup sugar
2/3 cup cider vinegar
1-1/2 cups water
Handful of fresh chopped parsley (optional)
2 teaspoons celery seed
2 quarts potatoes, sliced 1/8” thick and boiled just until barely tender

Preheat oven to 375.

Sauté bacon, and leave about ¼ cup or so of fat in skillet. Add celery and onion and cook over medium heat for about 3 minutes. Add flour, salt and pepper and cook a couple minutes longer. Add sugar, vinegar, and water all together, stirring with a whisk. If it’s a bit lumpy, don’t worry – it will get smooth. Bring to a boil and cook 1 minute. Add parsley, celery seed and about half the bacon. Combine and remove from heat.

Place potatoes in sprayed 13 x 9 pan. Pour dressing over all and mix very gently so potatoes don’t break up. Bake 30 minutes or until middle of casserole bubbles and potatoes are tender. Sprinkle with rest of bacon.

This German Potato Salad Serves 8-12.

This is a great German Potato Salad.