Baked Potato Salad

3 lbs. red potatoes
8 Slices bacon
2 Medium onions, chopped
3/4 Cup brown sugar, packed
2/3 Cup water, divided
Y3 Cup white vinegar
Y3 Cup sweet pickle juice
2 tsp. dried parsley flakes
1 tsp. salt
1/2 tsp. celery seed
41/2 tsp. flour

In saucepan, cook potatoes until just tender; drain. Peel and slice into Bean Pot; set aside.

Cook bacon, reserving 2 Tbsp. drippings. Crumble bacon and set aside.
Sauté onions in bacon drippings until tender. Stir in brown sugar, 1/2 cup water, vinegar, pickle
juice, parsley, salt and celery seed. Simmer for 10 minutes.

Combine flour and water until smooth; stir into onion mixture. Bring to boil, cook for 2 minutes until
thickened. Pour over potatoes; add bacon and stir gently.


Pour mixture into Bean Pot and bake uncovered at 350°
for 30 minutes.