BAKED GERMAN POTATO SALAD

Baked German Potato Salad image

While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their traditions. "In the Upper Peninsula, there were the Finlanders, and they had Cornish hens," said Priscilla Massie, a co-author of the cookbook "Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking." Then there were the Germans families, who, Ms. Massie said, tended to adopt Thanksgiving first. Their tangy baked potato salad can be found on many tables around the state to this day, made easy by a crop that's available statewide.

Provided by Jennifer Steinhauer

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

3 1/2 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

Steps:

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.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 553 milligrams, Sugar 16 grams, TransFat 0 grams