German Potato Salad
Ingredients:
| 3 | pounds medium red potatoes |
| 1 | pound thick-sliced bacon |
| 1 | medium onion, chopped |
| 3 | tablespoons all-purpose flour |
| 2½ | teaspoons salt |
| ½ | teaspoon celery seed |
| ½ | teaspoon black pepper |
| ¾ | cup sugar |
| ¾ | cup cider vinegar |
| ¾ | cup water |
| 3 | tablespoons minced fresh parsley |
Wash potatoes and place in a large (5‑quart) pot. Cover with water. Bring to a boil, reduce heat, cover, and simmer about 35 minutes until tender. Drain, then rinse in cold water. Refrigerate until cooled. Cut potatoes in half, and then into ¼‑inch slices.
Fry bacon until crisp. Drain, reserving 3 tablespoons drippings. Back in the large pot, sauté the onion in the bacon drippings until tender. Stir in the flour, salt, celery seed, and pepper. Add the sugar, vinegar, and water. Bring to a boil and cook until thickened, about 2 minutes.
Reduce heat to low. Add the potatoes and crumble in the bacon; stir gently. Sprinkle with parsley. Serve warm. About 8 servings.