German Potato Salad

• 2 1/2 lb. potatoes, cut into 1-inch cubes*
• 6 strips bacon
• 1 tbsp. flour
• 1/3 cup cider vinegar
• 1/4 cup water
• 1 tbsp. stone-ground or whole-grain mustard
• 2 tsp. sugar
• 1/2 tsp. salt, or to taste
• 1/3 cup finely chopped red onion
• 1/3 cup chopped celery
• Freshly ground pepper to taste

1. Place potatoes in a steamer basket over boiling water**. Cover and cook for 15 minutes or until tender when pierced with a knife; set aside. Meanwhile, cook bacon until crisp; remove from skillet and drain on paper towels. Pour off all but 2 tbsp. bacon drippings from skillet. Sprinkle flour into skillet; cook and stir for 2 minutes. Remove from heat and immediately stir in vinegar, water, mustard, sugar and salt, stirring until thickened. Pour over potatoes, onions and celery and toss lightly to coat with dressing. Add crumbled bacon and season to taste with pepper.
2. *The original recipe called for red potatoes, but my mom used Russets.
3. ** She swears this is the key :-)

potatoes, bacon, flour, cider vinegar, water, stoneground, sugar, salt, red onion, celery, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/german-potato-salad-1214124 (may not work)