German Potato Salad Recipe from the Hermann German Cookbook
2 lbs. (8 medium) potatoes
4 slices Hickory Smoked Bacon, diced
¼ cup chopped onion
1 tablespoon flour
2 teaspoons salt
1 ¼ tablespoons sugar
¼ teaspoon pepper
2/3 cup cider vinegar
1/3 cup water
½ teaspoon celery seed
3 tablespoons chopped parsley
Boil potatoes in jackets until tender. Cool, peel and slice thin. Fry bacon until crisp, add onion and cook 1 minute more. Blend in flour, salt, and pepper. Stir in vinegar and water and cook, stirring, 10 minutes.
Pour over sliced potatoes, add celery seed and parsley. Serve at once.