Warm Kartoffelsalat

(by Dorette E. Snover)

4 medium Red Bliss or Yukon Gold potatoes

4 bacon slices

1/2 c. chopped onion

1 T. unbleached flour

2 t. sugar

3/4 t. salt

1/4 t. celery seed

1/4 t. pepper

3/8 c. water

2 1/2 T. vinegar

Bring a large pot of salted water to boil, and cook potatoes until they can be pierced with a knife. Slice and set aside.

Sauté bacon slowly in a frying pan, then remove and drain on paper towels.

Crumble bacon when cool, and set aside.

Fry onion in the bacon fat.

Remove with a slotted spoon, and add to the bowl with the potatoes.

Drain off all but 2 t. of bacon fat.

Stir in flour, sugar, salt, celery seed, and pepper.

Add water and vinegar.

Cook over low heat, stirring until smooth and bubbly.

Stir potatoes and crumbled bacon into the hot dressing.

Serves 4.

Read Who's Milkin' This Cow?, the story that accompanies this recipe.