Warmer Kartoffelsalat (Hot Potato Salad)

DIRECTIONS

• Peel potatoes and slice paper thin.
• Saute bacon slowly in a frypan, then drain on paper towels.
• Saute onion in bacon fat until golden brown.
• Blend in flour, sugar, salt, celery seeds, and pepper.
• Cook over low heat, stirring until smooth and bubbly.
• Remove from heat.
• Stir in water and vinegar.
• Heat to boiling, stirring constantly.
• Boil for 1 minute.
• Carefully stir in the potatoes and crumbled bacon bits.
• Remove from heat, cover and let stand until ready to serve.