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Baked German Potato
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| – Baked German Potato 1 hour 25 minutes 8 to 10 servings Share link INGREDIENTS | |
| 3 ½ pounds | red potatoes, cut into 1 1/2-inch cubes (about 8 cups) |
| Salt | |
| ¾ cup | diced bacon, (5 to 6 slices) |
| Olive oil, if needed | |
| 1 cup | finely chopped celery, (3 to 4 stalks) |
| 1 cup | finely chopped onion, (1 onion) |
| 3 tablespoons | flour |
| ⅔ cup | cider vinegar |
| ⅔ cup | sugar |
| ½ teaspoon | celery seed |
| 1 teaspoon | whole-grain mustard |
| ½ teaspoon | black pepper |
| 3 tablespoons | chopped parsley |
PREPARATION
Heat oven to 350 degrees. Put potatoes in a large pot and cover with cold water; season with salt. Bring potatoes to a boil, then cook until they are just tender but not falling apart, about 5 minutes. Drain and set aside.
Cook bacon in a large skillet over medium heat, stirring often, about 8 minutes; remove with a slotted spoon and toss with the potatoes. Measure the bacon fat left in the skillet, adding olive oil if necessary to equal 1/4 cup, and return to the skillet.
Set skillet over medium heat and add celery and onion. Cook, stirring, 1 minute. Stir in flour until incorporated. Slowly add 1 1/3 cups water and the vinegar, stirring constantly, until mixture thickens enough to coat the back of a spoon, 2 to 3 minutes.
Remove skillet from heat and stir in sugar, 1 1/2 teaspoons salt, celery seed, mustard, pepper and parsley. Pour over potatoes and bacon and gently toss to coat.
Transfer potatoes to a 3-quart baking dish; cover with foil and bake for 35 minutes. Let stand 10 minutes before serving.
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