German Potato Salad

Boil the potatoes in salted water until just tender, then cool enough to handle and slice thickly.

Cook the bacon in a skillet until crisp; lift it out and leave a thin layer of drippings in the pan.

Soften the onion in the drippings, then stir in flour, sugar, celery seed, vinegar, and water to make a lightly thickened dressing.

Fold the warm potato slices through the dressing gently so they stay intact and glossy.

Add the bacon, egg quarters, parsley, salt, and pepper, and serve warm or at room temperature.