Serves: 11
Total Calories: 68
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.
This Baked German Potato Salad recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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