Baked German Potato Salad

Preparation info

  • Difficulty

    Easy

  • Makes

    10 to 12

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

This ranch house special is in the oven when guests arrive—it—s tasty

Ingredients

  • ¾ c. diced bacon
  • 1 c. chopped celery
  • 1 c. chopped onion
  • 3 tblsp. flour
  • 1⅓ c. water
  • c. cider vinegar
  • c. sugar
  • 3 tsp. salt
  • ½ tsp. pepper
  • 8 c. cubed cooked potatoes (about 8 medium)
  • 1 c. sliced radishes
  • ½ c. chopped dill pickle (optional)

Method

  • Cook bacon in large skillet; drain off fat. Measure fat and return ¼ c. to skillet Add celery and onion; cook 1 minute. Blend in flour. Stir in water and vinegar; cook, stirring constantly, until mixture is thick and bubbly. Stir in sugar, salt and pepper.
  • Pour mixture over potatoes and bacon in a greased 3-qt. casserole; mix lightly. Cover; bake in moderate oven (350°) 30 minutes.
  • Remove from oven. Stir in radishes and dill pickle. Serve at once.