German Potato Salad

I bet you thought I'd never post a recipe again!  I bet you don't even look at my recipe blog any more! ;-)  But I made this salad for our Relief Society Mother/Daughter Night, and I've had a couple of requests for it.  Because, quite frankly, it is very yummy!  So here it is:

GERMAN POTATO SALAD

1 1/2 lbs. red potatoes, scrubbed and sliced 1/4-inch thick

6 slices bacon, chopped into small pieces [I think it's easier to cut it with kitchen scissors before you cook it, than it is to crumble it after it's cooked.  Just cook it like stir-fry.]

1 Tbsp. flour

1 Tbsp. sugar

1/4 tsp. celery seed

1 tsp. salt

1 1/2 Tbsp. parsley flakes [I used fresh parsley that night—if you use fresh, use 1/4 cup]

2 dashes black pepper

1/2 cup water
1/4 cup cider vinegar

Cook bacon; set aside on paper towels to drain.  [If you didn't cut it up before-hand, crumble it now.]
Leave about 1/3 of the bacon grease in the pan and discard the rest.  Cook the onions in the bacon grease until translucent and browned.
Stir in flour, sugar, celery seed, salt, parsley and pepper.  [Actually, if you use fresh parsley, save it until the end.]  Cook over low heat, stirring constantly, until bubbly.
Remove from heat; stir in water and vinegar; set aside.
Boil potatoes in salted water until tender; drain. [They'll cook pretty fast, since they're already sliced.  Yay!]
Reheat onion mixture to boiling, stirring constantly for about 1 minute; remove from heat.
Add crumbled bacon to the mixture, then stir it all into the warm potatoes. [Add fresh parsley now.]
Serve warm, garnished with paprika and parsley (if desired).

Das ist gut!