German Potato Salad

3 pounds medium red potatoes
5 bacon strips, diced
1 medium onion, chopped
1/4 cup all-purpose flour 
2 teaspoons salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1-1/4 cups sugar
1 cup cider vinegar
3/4 cup water
3 tablespoons minced fresh parsley

Place potatoes in a
Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and
simmer for 25-30 minutes or until tender. Drain and cool.
In a large
skillet, cook bacon over medium heat until crisp; using a slotted spoon,
remove to paper towels. Drain, reserving 4 tablespoons drippings. In
the drippings, saute onion until tender.
Stir in the
flour, salt, celery seed and pepper until blended. Gradually add the
sugar, vinegar and water. Bring to a boil over medium-high heat; cook
and stir for 2 minutes or until thickened.
Cut potatoes
into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and
stir gently over low heat until heated through. Sprinkle with parsley.
Serve warm. —