German Potato Salad

Boil the potatoes until fork-soft, then cool just enough to peel and slice them into a large container.

Boil the eggs, peel them, and slice or chop them.

Fry the bacon pieces until crisp, reserving enough drippings for the dressing.

Cook the chopped onion briefly in the drippings.

Whisk the flour, sugar, vinegar, water, salt, and pepper into the skillet and cook until thickened.

Add the bacon to the dressing.

Pour the hot dressing over the potatoes and eggs and fold gently to combine.