Clara’s German Potato Salad

Put potatoes into a pot of boiling water. Depending on the size of the cubes this will take 10-20 minutes. Just make sure to test with a fork. They are done when they are fork tender. Drain off the water and add chopped eggs. Set aside.

Cook bacon in a skillet over medium heat until crisp. Put cooked bacon on a paper towel lined plate to drain and when cool enough to handle crumble it over the potatoes. Reserve 1/4 cup of the bacon fat in the skillet; discard the rest.

Cook onion in the reserved fat until tender. Then blend in flour, sugar, salt, and celery seed (and a dash of pepper, if desired). Add vinegar and water; cook and stir until thick and bubbly. Pour over potatoes, and toss lightly to combine.

Garnish with parsley, pimento and bacon curls, if desired.