German Potato Salad

1 1/4 pounds waxy potatoes
4 or 5 slices bacon
1/2 cup chopped onion
1 Tbs. flour
1 Tbs. sugar
1/2 tsp. celery seed
Dash of black pepper
1/2 cup water
1/4 cup vinegar

Peel potatoes and boil until tender but still firm.
Cool slightly and slice them.
Set aside.
Cook bacon until crisp, crumble it and set it aside.
Pour off all but 2 Tbs. bacon drippings from the pan.
Add onion and cook until tender.
Stir in flour, sugar, celery seed and pepper.
Stir in water and vinegar. Cook and stir until thickened and bubbly.
Add potatoes and bacon and continue to cook for 2 or 3 minutes, until it's heated through.
Taste and add salt if necessary.

Serve garnished with a bit of chopped parsley if you want to be really authentic.

This is a great salad - definitely my most requested picnic/cookout recipe.
It keeps well and reheats well, and is also delicious at room temperature. --Jennifer

Source of recipe: CM/Jennifer