German Potato Salad

1/2 pound sliced bacon, cut into 1/2 inch pieces
1/2 cup chopped onion
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
8 medium potatoes, cooked, peeled and sliced (8 cups)
minced parsley

Fry bacon in large skillet until crisp.
Remove bacon with slotted spoon; drain on paper towels.
Pour off all but 2 tablespoons drippings from skillet.
Add onion; sauté until transparent.
Combine sugar and flour; stir into onions in small bowl.
Combine vinegar, 1 cup water, salt, and pepper in separate small bowl; stir into onions; cook, stirring constantly, until thickened.
Combine bacon and potatoes in large bowl.
Pour hot dressing over potatoes; stir gently to coat. Sprinkle with parsley.
Serve warm.

Servings: 8 to 10

The All-American Potato Cookbook