Ingredients
12 medium red potatoes (about 3 pounds)8 bacon strips2 medium onions, chopped3/4 cup packed brown sugar2/3 cup water, divided1/3 cup white vinegar1/3 cup sweet pickle juice2 teaspoons dried parsley flakes1 teaspoon salt1/2 to 3/4 teaspoon celery seed4-1/2 teaspoons all-purpose flour
Preparation
In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2-qt. 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 the brown sugar, 1/2 cup water, vinegar, pickle juice, 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 a boil. Cook and stir for 2 minutes or until thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake, uncovered, at 350° for 30 minutes or until heated through.
