Germaan Potato Salad

Submitted by: June Shockley
No family gathering was complete unless Grandma Annen made her German Potato Salad.

Ingredients
Notes:    use any potato except russet (too mealy)
               the ratio of flour and grease to liquid:      2 T. each to 1 cup
               the success of this recipe is based on taste and sight and
               amounts listed are approximate

4 potatoes - boiled, peeled and sliced
6 slices bacon - diced and fried crispy- drain bacon but save the bacon grease for the sauce
Heaping 1/8C  - finely diced onion
1 t. salt
1 t. pepper - ample
3 Tbl Flour
Sugar
About 3/4 cups white vinegar  As you are adding this take a taste test to get that perfect balance of sweet and sour
About 3/4 cup  water

Directions
Slice cooked potatoes and put in a pan, add onion, crumbled bacon, salt, and pepper. Set aside
In another frying pan 

• To 3 T. bacon grease add 3 T. flour; cook a couple minutes. This makes a roux.
• Mix 3/4C white vinegar and 3/4C water.   Add to roux a little at a time, stirring constantly, until correct thickness (medium thickness).  May not need it all.
• Add sugar a little at a time until the sauce has a good sweet/sour taste (not too sweet though).
• Pour sauce over potato mixture and carefully stir.  May not need all the sauce. Just keep adding until it is saucy (some sauce will be on potatoes as well as at the bottom of the pan).
• Cook on very low until warm.