German Potato Salad

Cook the bacon in a large skillet or casserole until crisp, then remove, crumble, and reserve it.

Cook the onion in the bacon drippings until transparent.

Stir in the flour, sugar, salt, pepper, and celery seed.

Gradually add the water and vinegar, stirring until the dressing boils and thickens.

Add the sliced potatoes and fold gently to coat them with the hot dressing.

Stir in the crumbled bacon and serve warm.