German Potato Salad

6 medium potatoes
6 slices cooked and crumbled bacon
2 tbsp bacon fat

1 tbsl flour
1 tsp salt
1 tbsp sugar
1/4 tsp black pepper

1/2 cup water
1/4 cup white vinegar
1 small onion, diced (red or white)

1 tbsp chopped flat leaf parsley

Preheat oven to 350.

In large stock pot, fill half full of hot water, cook on high heat and season with salt.While the water is heating up to a boil, wash and chop potatoes into 1 inch bite size pieces. Cook for 10 -12 minutes then drain well. Place into cassarole dish.

While potatoes are cooking, start bacon. Cook bacon until crisp. Dice onion and set aside. Drain bacon onto paper towels, but reserve 2 tbsp of bacon fat. In same frying pan as you cooked the bacon and stiring with a wire whisk, add flour, salt, sugar and pepper. Whisk until smooth while cooking on medium.

Add in water, vinegar, onion. Cook until onion is translucent, about 5 minutes. Meanwhile, chop bacon and place in cassarole with potatoes. Pour cooked mixture over potatoes and bacon. Add in chopped parsley. Fold gently, 2-3 turns.

Bake in a 350 degree oven for 15 minutes. Serve warm. Yield 6-8 servings.