German Potato Salad

Peel and thinly slice the cooked potatoes.

Fry the diced bacon until crisp, remove it from the skillet, and reserve 1/2 cup drippings.

Stir the sugar, flour, salt, and pepper into the drippings to make a smooth paste.

Add the cider vinegar and water and boil 2 to 3 minutes, stirring until the dressing thickens.

Fold the dressing and green onions into the potatoes, let stand 3 to 4 hours under a towel, and top with the crisp bacon.