German Potato Salad

Boil red potatoes with their skins on, then peel after cooking and slice them.

Fry the bacon until crisp, drain it, crumble it, and reserve 2 to 3 tablespoons of drippings.

Saute the chopped onion in the bacon drippings until tender.

Blend in the flour slowly, then stir in the vinegar and water and cook until the mixture boils and thickens.

Add the sugar, salt, and pepper, simmer 10 minutes, then fold the hot dressing and bacon into the potatoes.