German Potato Salad

German Potato Salad

Ingredients

• 3 pounds baking potatoes
• 6 bacon slices
• 3⁄4 cup chopped onions
• 1⁄3 to 1⁄2 cup cider vinegar
• 2 tablespoons sugar
• 1⁄2 teaspoon celery seeds
• 1 teaspoon salt
• 1⁄8 teaspoon black pepper
• 2 tablespoons all- purpose flour

Cooking Instructions: 

1. Place the potatoes in a Dutch oven with water to cover. 
2. Bring to a boil, reduce the heat, and simmer, uncovered, until the potatoes are just tender, 30 to 35 minutes. Do not overcook.
3. Drain the potatoes well and let stand for 15 to 20 minutes to cool slightly. 
4. Slice the potatoes and arrange in a shallow pasta bowl or a 13 × 9- inch glass baking dish.
5. Heat a large skillet over medium- high heat. Add the bacon and cook until crisp. 
6. Remove from the skillet and drain on paper towels.
7. Add the onions to the pan drippings and cook until translucent, about 3 minutes, stirring frequently. 
8. Stir in 3⁄4 cup water, the vinegar, sugar, celery seeds, salt, and pepper.
9. Whisk in the flour until well blended.
10. Bring the mixture to a boil and boil for 1 minute, stirring constantly. 
11. Remove from the heat and spoon evenly over the potatoes. 
12. Crumble the bacon and sprinkle on top. Let stand for 10 minutes to absorb the flavors.