1 Cup diced bacon
1 cup chopped celery
1 cup chopped onion
3 T all-purpose flour
1 t salt
1/2 t black pepper
2/3 cup sugar
2/3 cup apple cider vinegar
1 1/2 cups water
1/3 cup chopped fresh parsley
2 t celery seed
2 quarts red potatoes, boiled, peeled and sliced 1/8 inch thick ( I used a 3 lb bag )
Fry the bacon until crisp in a medium skillet, or air fry , or as I do, I place it on a cookie sheet and bake in the oven.
Reserve bacon grease as you remove the cooked bacon.
You will need 1/4 cup of the bacon grease, if not enough add more if you have it or add vegetable oil to make up the 1/4 cup needed.
In to a skillet add bacon grease, celery, onion and cook over medium heat for 3 minutes. Add flour salt and pepper and cook 2 minutes more. Then add the sugar, vinegar and water all at once and , stirring with a whisk bring to a boil and cook 1 minute. Add parsley, celery seed and reserved bacon and combine. Remove from heat.
Pre-heat the oven to 375. Place potatoes in a greased 13x8x2 inch casserole and pour the dressing over all. Mix very gently so potatoes are not broken up. Bake for 45 minutes or until the middle of the casserole bubbles.
This is perfect for family gatherings, especially because it can remain at room temp since there is no mayonnaise or ingredients that will spoil.
I was given this recipe from a fellow secretary who lived in Pennsylvania near the Amish Market. She gave it to me when we were having a conversation about how my Son tried German potato salad for the first time, then came home with" canned" German Potato salad. That's when she said oh, no! That stuff is horrible! She since has passed away, but this recipe reminds me of her kindness in sharing.
.jpg)
