Recipe - German Potato Salad

5 Bacon strips
Three fourths cup Chopped onion
2 tablespoon Allpurpose flour
2/3 cup Cider vinegar
1 1/3 cup Water
One fourth cup Sugar
1 teaspoon Salt
1/8 teaspoon Pepper
6 cup Sliced cooked peeled
potatoes

In a large skillet, fry bacon until crisp; remove and set aside. Drain all
but 23 tablespoons of drippings; cook onion until tender. Stir in flour;
blend well. Add vinegar and water; cook and stir until bubbly and slightly
thick. Add sugar and stir until it dissolves. Crumble bacon; gently stir in
bacon and potatoes. Heat through, stirring lightly to coat potato slices.
Serve warm.

Yield: 68 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini