Old-Time German Potato Salad

Boil the potatoes until tender, cool just enough to handle, then peel and slice.

Fry bacon until crisp; lift it from the pan and reserve the drippings.

Add butter and onions to the bacon drippings and cook until the onions soften.

Stir in flour to make a roux, then whisk in water, vinegar, sugar, salt, and pepper.

Simmer until the dressing thickens and turns glossy.

Fold the warm potatoes and bacon into the dressing and finish with parsley.