German Potato Salad

• 24 to 30 salad potatoes
• 3 Tbsp. flour
• 1 c. sugar
• 1 tsp. salt
• 1 c. onions, chopped
• 1 lb. bacon
• 1 c. white vinegar
• 1 1/2 c. water
• 3 eggs, beaten

1. Cook potatoes until tender.
2. Peel and slice.
3. Dice and pan-fry the bacon slowly until crisp.
4. Remove the bacon from the pan and drain on paper.
5. Pour off excess bacon fat, reserving three tablespoons in skillet. Add flour to fat, blending until smooth.
6. Add white vinegar, sugar, salt and water gradually to the flour and fat.
7. Cook until mixture thickens.
8. Boil for two minutes.
9. Remove from heat and allow to cool slightly.
10. Add a small amount of hot mixture to the beaten eggs, then a little more, gradually increasing the amount and finally blending egg and sauce mixture.
11. Pour dressing over the potatoes, adding chopped onions and crisp bacon.
12. This serves equally well hot or cold.

salad potatoes, flour, sugar, salt, onions, bacon, white vinegar, water, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35441 (may not work)