German Potato Salad

Boil the potatoes whole with their skins on, cool them, peel, slice, and set aside.

Fry the bacon until crisp, reserving 1/4 cup of the drippings.

Cook the onion in the reserved bacon fat until tender.

Stir in the flour, sugar, salt, celery seed, vinegar, water, and pepper; cook until bubbly and slightly thickened.

Fold the hot dressing, bacon, and sliced hard-boiled eggs into the potatoes and serve warm.