Name: Baked German Potato Salad
Ingredients: 3 ½ pounds red potatoes (cut into 1 1/2-inch cubes (about 8 cups)); Salt; 3/4 cup diced bacon (5 to 6 slices); Olive oil (if needed); 1 cup finely chopped celery (3 to 4 stalks); 1 cup finely chopped onion (1 onion); 3 tablespoons flour; 2/3 cup cider vinegar; 2/3 cup sugar; 1/2 teaspoon celery seed; 1 teaspoon whole-grain mustard; 1/2 teaspoon black pepper; 3 tablespoons chopped parsley

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Baked German Potato Salad

Course: Side Dish

Servings:

Author: New York Times

Ingredients

3 ½ pounds red potatoes cut into 1 1/2-inch cubes (about 8 cups)
Salt
3/4 cup diced bacon 5 to 6 slices
Olive oil if needed
1 cup finely chopped celery 3 to 4 stalks
1 cup finely chopped onion 1 onion
3 tablespoons flour
2/3 cup cider vinegar
2/3 cup sugar
1/2 teaspoon celery seed
1 teaspoon whole-grain mustard
1/2 teaspoon black pepper
3 tablespoons chopped parsley

Instructions

Heat oven to 350 degrees. Put potatoes in a large pot and cover with cold water; season with salt. Bring potatoes to a boil, then cook until they are just tender but not falling apart, about 5 minutes. Drain and set aside.
Cook bacon in a large skillet over medium heat, stirring often, about 8 minutes; remove with a slotted spoon and toss with the potatoes. Measure the bacon fat left in the skillet, adding olive oil if necessary to equal 1/4 cup, and return to the skillet.
Set skillet over medium heat and add celery and onion. Cook, stirring, 1 minute. Stir in flour until incorporated. Slowly add 1 1/3 cups water and the vinegar, stirring constantly, until mixture thickens enough to coat the back of a spoon, 2 to 3 minutes.
Remove skillet from heat and stir in sugar, 1 1/2 teaspoons salt, celery seed, mustard, pepper and parsley. Pour over potatoes and bacon and gently toss to coat.
Transfer potatoes to a 3-quart baking dish; cover with foil and bake for 35 minutes. Let stand 10 minutes before serving.