German Potato Salad (Finsand)

6 sl Bacon; crispy fried

1 1/2 c Cold water;

3 tb Flour;

1 md Onion;

3 tb Sugar replacement;

1/4 c Vinegar

6 md Potatoes; boiled sliced

Remove excess grease from bacon with paper towel. Break bacon into small pieces. Blend cold water and flour. Pour into saucepan. Add onion, sugar replacement, and vinegar. Heat, stirring, until thickened. Add bacon and potatoes while still from boiling and frying. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 113 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O`brion and her Meal-Master