Grandma Klem's German Potato Salad

Directions

1. Wash potatoes and boil with skins till just tender. Cold, peel and slice into 1/4 inch slices.
2. Fry bacon till very crisp. Set bacon aside and drain all but 4 Tbsp. bacon drippings from skillet. Over medium heat, cook onions till clear in the reserved bacon drippings. Add in vinegar, water, salt, pepper and sugar to the onions. Continue cooking over medium heat. Mix the 5 Tbsp. flour with sufficient water to make a smooth, pourable thickening mix.
3. Slowly add in to skillet, stirring constantly. Bring to a boil for a couple of min. Pour this over sliced potatoes in a Pyrex baking dish. Reserving a little crisp bacon for garnish, add in bacon to the potatoes and sauce. Stir gently. Store in refrigerator up to two days before serving (it is best made a day ahead). Add in bacon garnish to top and heat till warm and bubbling. Serve hot.