• 12 medium white potatoes
• 6 slices bacon, diced
• 1 cup onions, diced
• 2 teaspoons flour
• 1 tablespoon sugar
• 1/2 teaspoon freshly ground black pepper
• 6 to 8 tablespoons vinegar
• 1 cup water
• minced parsley

1. Cook potatoes in their jackets; when fork tender, drain, peel and dice. In the meantime, fry the bacon until crispy; remove from pan, add onions, cook until tender. Drain off all but 2 tablespoons of the bacon fat. Add flour, sugar and pepper to skillet; cook and stir until flour is lightly browned. Stir in vinegar and water, cook until slightly thickened. Replace bacon. Pour this hot dressing over the potatoes, stir to blend gently. Sprinkle minced parsley over top. Makes 6 servings.

I remember our sister in law Johanna preparing Warmer Kartoffelsalat. She was not from Germany, but from Austria.