KARTOFFELSALAT

(NACH DEUTSCHER ART)

GERMAN POTATO SALAD

6 slices bacon 1 tsp. celery seed

½ cup chopped onion dash pepper

2 TB all-purpose flour 1 cup water

2 TB sugar ½ cup vinegar

1-½ tsp. salt 6 cups sliced cooked potatoes

Cook bacon until crisp; drain and crumble, reserving ¼ cup drippings. Cook onion in reserved drippings until tender. Blend in flour, sugar, salt, celery seed, and pepper. Add water and vinegar; cook and stir until thickened and bubbly. Add bacon and potatoes, tossing lightly; heat thoroughly, about 10 minutes. Trim with parsley and pimento, if desired.