Best German Potato Salad

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.

2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving the bacon grease drippings.

3. Saute onions in the bacon drippings until they are golden brown.

4. In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add this mixture to the sautéed onions in the frying pan and cook and stir until bubbly, then remove from heat. Stir in the water and the vinegar, then return to the stove and bring to a boil, stirring constantly. (Otherwise it will lump up and stick to the bottom.) Boil and stir for about one minute. I always taste it at this point; if it is not sweet enough, I add more sugar, and if it is not zippy enough, I add more vinegar. Once I get the taste right, I carefully and gently add the crumbled up bacon and the potato slices to the mixture, stirring gently until the mixture is spread all over the potato slices.

You can blend all this stuff together and heat it at the same time, or you can blend it together and then microwave it when you want to serve it. You can also serve it cold, but I much prefer it warmed up first.