Tangy German Potato Salad

Ingredients

• 1.8 pounds potatoes 
• 8 slices bacon 
• 1 small onion chopped
• 0.5 cup celery diced
• 3 tablespoons flour all-purpose
• 3 tablespoons sugar 
• 0.3 teaspoon salt 
• 1 serving bell pepper 
• 0.8 cup water 
• 0.5 cup vinegar 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan

Directions

1. Peel potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until tender but firm.
2. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp.
3. Remove to paper towels; drain, reserving 3 tablespoons drippings. When cool enough to handle, crumble bacon; set aside.
4. In the drippings, saute onion and celery until tender. Stir in flour, sugar, salt and pepper until blended.
5. Add water and vinegar. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Drain potatoes; slice and place in a large bowl.
7. Add the bacon and sauce; toss gently to coat.
8. Serve warm or at room temperature.