Frank Heikenfeld's Favorite German Potato Salad
It's a baked version, and I always say, this is not the prettiest kid on the block, but authentic to the core and it's always a requested Dad's day side dish. Now this is a to taste dish, as so many heirloom recipes are. If you find the sauce too tangy, add a bit of water; if not tangy enough, add more vinegar. Frank likes his a little on the sweet/sour side, so if you like more, or less, sugar, feel free to make those adjustments.
12 -16 oz bacon (or less if you want), cut into small pieces and sauteed (save drippings)
1 heaping cup of chopped onion
2 tablespoons flour
Salt and pepper to taste
2/3 cup sugar, or to taste
1-1/3 to 1-1/2 cups cider vinegar
1-1/2 to 2 teaspoons celery seed
2 to 2-1/2 pounds new potatoes, skin left on if desired, sliced into 1/4" rounds - about 6 cups or so Parsley
Put potatoes in sprayed casserole.
Preheat oven to 425.