Aunt Judy's German Potato Salad
4 Cups sliced peeled potatoes
4 slices bacon
3/4 cup chopped onion
1/4 Cup sugar
3 Tbls. flour
1 1/2 tsp. salt
1 tsp. celery seeds
1/4 tsp. black pepper
1 cup water
3/4 cup cider vinegar
2 hard-boiled eggs, chopped
Cook potatoes in boiling water until tender; drain.
Meanwhile, cook bacon in medium skillet until crisp.
Drain on paper towels; cool and crumble.
Cook and stir onion in drippings until tender.
Combine sugar, flour, salt, celery seeds and pepper, blend in water and vinegar.
Stir into onion in skillet; heat until bubbly.
Pour over combined potatoes, bacon and eggs; toss.
Pairs Well With
Tip: instead of water I usually substitue milk -- watch pot, because milk scalds easily