Creamy German Potato Salad

• 4 slices bacon, cooked
• 1/2 c. chopped onions
• 1/3 c. sugar
• 2 Tbsp. flour
• 1/2 tsp. salt
• 1/2 tsp. celery seed
• 1/2 c. water
• 1/3 c. vinegar
• 2 lb. (5 c.) new potatoes, cooked, peeled and sliced
• 1/2 c. dairy sour cream
• fresh parsley

1. Cook bacon until crisp.
2. Remove bacon; drain.
3. Crumble and set aside.
4. Cook onions in bacon drippings until crisp.
5. Stir in sugar, flour, salt and celery seed; blend well.
6. Cook until mixture is smooth and bubbly; stir constantly.
7. Gradually add water and vinegar.
8. Cook until mixture boils and thickens.
9. Add potatoes and bacon; mix gently.
10. Bring to a boil.
11. Reduce heat, cover and simmer over low heat for 25 to 30 minutes.
12. Gently stir in sour cream.
13. Cook until thoroughly heated.
14. Garnish with parsley.
15. Serve hot.
16. Store any remaining in refrigerator.

bacon, onions, sugar, flour, salt, celery, water, vinegar, new potatoes, sour cream, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1071124 (may not work)