German Potato Salad

Slightly adapted from The World in my Kitchen


2 pounds medium unpeeled red skinned potatoes halved and then cut into quarters

6 strips of bacon

1 cup onion, finely chopped

2 tablespoons flour

2 tablespoons sugar

1 1/2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon celery seed

3/4 cup water

1/3 cup white distilled vinegar


Add potatoes to a large pot of salted water and bring to a boil.  Cook until potatoes are tender, about 20-25 minutes.  Drain water and set potatoes aside in large bowl.  

Cook bacon in a large skillet until cooked and crisp.  Remove bacon and set aside.  Once bacon has cooled, crumble on top of potatoes.   Drain grease saving bacon drippings.  Add onion to same skillet over medium heat and cook until slightly tender, about 4-5 minutes.  

While onions are cooking, in a small bowl combine flour, sugar salt and pepper.  Add flour mixture on top of onions and pour in water and vinegar.  Stir onion mixture until combined and cook until mixture thickens 2-3 minutes.  

Pour mixture on top of potatoes and toss until combined.  Season with additional salt and pepper if necessary.  

Serve warm.