German Potato Salad

Fry the bacon in a large skillet until crisp, then remove it and reserve 2 to 3 tablespoons of drippings.

Cook the onion in the drippings until tender.

Stir in the flour, then add the vinegar and water and cook until bubbling and slightly thickened.

Stir in the sugar, salt, and pepper until dissolved.

Crumble the bacon and gently fold it into the dressing with the warm potato slices; heat through and serve warm.