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
• 1/3 cup sweet pickle juice
• 2 tsps. dried parsley flakes
• 1 tsp. salt
• 1/2 to 3/4 tsp. celery seed
• 4 1/2 tsps. 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 drippings.   Crumble bacon and set aside.  Sauté 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 it 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 for 30 minutes or until heated through.