Baked German Potato Salad - cooking recipe

Ingredients

12 medium red potatoes or 3 lbs red potatoes
8 slices bacon
2 medium onions, chopped
3/4 cup packed brown sugar
1/3 cup white vinegar
1/3 cup sweet pickle juice
2/3 cup water, divided
2 teaspoons dried parsley flakes
1 teaspoon salt
1/2 - 3/4 teaspoon celery seed
4 1/2 teaspoons all-purpose flour

Preparation

In a sauce pan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2-qrt. baking dish; set aside. In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Saute onions in drippings until tender. Stir in brown sugar, vinegar, pickle juice, 1/2 cup water, parsley, salt, and celery seed. Simmer, uncovered, for 5-10 minutes.
Meanwhile, combine flour and remaining water until smooth; stir into onion mixture. Bring to boil. Cook and stir for 2 minutes or until thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake, uncoverd, at 350 degrees for 30 minutes or until heated through.