** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cook bacon in a flameproof casserole until crisp; remove to paper towels with a slotted spoon.
3. Drain off all but 1/4 cup fat from casserole.
4. Stir in celery and onion; cook 1 minute. Sprinkle flour over and mix well.
5. Add water and vinegar; cook until mixture thickens.
6. Add sugar, salt and pepper. Add potatoes and bacon and mix lightly.
7. Cover casserole and bake for 30 minutes. Serve hot or at room temperature.
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Dietary Notes:
This recipe is very low-sodium with 92.7mg per serving, low-fat with 1.4g per serving, low-saturated fat with 0.4g per serving and low-cholesterol with 3.6mg per serving
This recipe is high in Vitamin C with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Potato, Sulfites, Natural Sweeteners, Celery, Beef, Vinegar, Onion allergies.