Deluxe German Potato Salad

• 1/2 lb. bacon, sliced in half
• 1 c. onion, chopped
• 1 c. sugar
• 2 Tbsp. flour
• 1 c. vinegar
• 1/2 c. water
• 1 tsp. salt
• 3/4 tsp. dry mustard
• 5 lb. new red potatoes (unpeeled), cooked and sliced
• 2 carrots, shredded
• 2 Tbsp. fresh parsley, chopped
• additional salt to taste (if necessary)

1. In skillet, cook bacon until crisp. Drain, reserving 1/4 cup drippings. Crumble bacon and set aside. Saute the celery and onion in drippings until tender. Combine sugar and flour; add to skillet with vinegar, water, salt and mustard. Cook, stirring constantly, until mixture thickens and bubbles. In a large bowl, combine potatoes, carrots and parsley; pour the sauce over and stir gently to coat. Season to taste with additional salt, if needed. Spoon into serving dish; garnish with crumbled bacon. Serve warm. Serves 10 to 12.

bacon, onion, sugar, flour, vinegar, water, salt, dry mustard, new red potatoes, carrots, fresh parsley, additional salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111161 (may not work)