Baked German Potato Salad

Ingredients:

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

Directions:

1.  In a saucepan, cook potatoes until just tender; drain.  Peel and slice into an ungreased 2 quart baking dish; set aside.

2.  In a skillet, cook bacon until crisp;  drain, reserving 2 tablespoons of the drippings.  Crumble bacon and set aside.  Saute onions in drippings until tender.  Stir in the brown sugar, 1/2 cup water, vinegar, pickle juice, parsley, salt and celery seed.  Simmer, uncovered, for 5-10 minutes.

3.  Meanwhile, combine flour and remaining water until smooth; stir into onion mixture.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Pour over potatoes.  Add bacon; gently stir to coat.  Bake, uncovered at 350 degrees or until heated thorough.