German Potato Salad
5 strips bacon
3⁄4 cup onion, chopped
2 tablespoons all-purpose flour
2⁄3 cup cider vinegar
1 1⁄3 cups water
1⁄4 cup sugar
1 teaspoon salt
1⁄4 teaspoon pepper
6 cups sliced cooked peeled potatoes
In a large skillet, fry bacon until crisp; remove and set aside.
Drain all but 2 tablespoons of drippings; cook onion until tender.
Stir in flour, blend well.
Add vinegar and water; cook and stir until bubbly and slightly thick.
Add sugar and stir until it dissolves.
Crumble bacon; gently stir in bacon and potatoes.
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