German Potato Salad (Rice)

5 Bacon strips

3/4 c Chopped onion

2 tb All-purpose flour

2/3 c Cider vinegar

1 1/3 c Water

1/4 c Sugar

1 ts Salt

1/8 ts Pepper

6 c Sliced cooked peeled

-potatoes In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings; cook onion until tender. Stir in flour; blend well. Add vinegar and water; cook and stir until bubbly and slightly thick. Add sugar and stir until it dissolves. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potato slices. Serve warm. Yield: 6-8 servings. From the files of Al Rice, North Pole Alaska. Feb 1994