Baked German Potato Salad

Yield: 10 to 12 servings

8 strips bacon, cubed
1 cup chopped celery
1 cup chopped onion
3 Tablespoons flour
1 1/3 cups water
1 cup cider vinegar
2/3 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
8 cups cubed cooked potatoes (8 medium)
1 cup sliced radishes (optional)

Fry bacon in 10 inch skillet until crisp. Remove and drain on paper
towels. Drain off fat and measure. Return 1/4 cup of fat to skillet. Add
celery and onion; cook 1 minute. Blend in flour. Then 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
greased 3 quart casserole. Mix lightly. Cover

Bake in 350 degree oven 30 minutes. Remove from oven. Stir in radishes, if
desired. Serve at once.

Source: Farm Journals Best Ever Recipes

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