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German Potato Salad
Makes 6 to 8 servings

6 medium potatoes (2 lbs)
6 slices thick bacon
1/2 cup chopped onion
2 Tbs all-purpose flour
2 Tbs sugar
1 1/2 tsp salt (less if bacon is extremely salty)
1 tsp celery seed
dash pepper
1 cup water
1/2 cup cider vinegar
2 hard cooked eggs, sliced

In a covered pan cook potatoes in boiling salted water for 25 to 30
minutes or untill tender; drain well. Peel and slice potatoes. In a
large skillet cook bacon until crisp; drain and crumble, reserving
1/4 cup drippings. Cook onion in the reserved drippings until
tender but not brown. Stir in the flour, sugar, salt, celery seed,
and pepper. Add water and vinegar. Cook and stir until thickened
and bubbly. Cook and stir 1 to 2 minutes more. Stir in bacon and
potatoes. Cook about 5 minutes or until heated through. Add hard
cooked eggs: toss lightly to mix.

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