Hot Potato-N-Sauerkraut Salad

• 4 slices bacon
• 1/4 c. sugar
• 2 Tbsp. flour
• 1 tsp. celery seed
• 1 can or jar sauerkraut (16 oz.), drained (reserve liquid)
• 1/2 c. cider vinegar
• 6 red potatoes, peeled if desired, cooked and cut (about 6 c.)
• 1 c. sliced celery
• 1/2 c. sliced green onions
• 2 Tbsp. fresh parsley (if desired)

1. Heat oven to 350u0b0.
2. Cook bacon in large skillet over medium heat until bacon is crisp.
3. Crumble and set aside.
4. Reserve 2 tablespoons bacon drippings in skillet.
5. Add sugar, flour and celery seed.
6. Cook and stir over medium heat until bubbly.
7. Add enough water to sauerkraut liquid to make 1 cup.
8. Stir sauerkraut liquid and vinegar into mixture in skillet; mix well.
9. Cook over medium heat until thick and bubbly, stirring frequently.
10. Add potatoes, sauerkraut, celery and green onions; stir gently.

bacon, sugar, flour, celery, sauerkraut, cider vinegar, red potatoes, celery, green onions, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481896 (may not work)