German Potato Salad

Cook potatoes until done.

After potatoes are cool, slice them, not too thin.

Add diced onions, celery, green pepper, eggs, salt, pepper and celery seed.

Fry bacon until crisp; pour bacon and grease ** over the potatoes.

Add vinegar, water and sugar to the skillet you just took bacon out of.

When this comes to a boil, add flour and water* to the mixture just as you would for gravy.

This will make the mixture just a little thicker so it will adhere to the potatoes.

Pour over potatoes and toss well. Let potato salad stand for about 2 hours.

Taste; it more than likely will have absorbed enough of the mixture that it is not as tart as you would like it.

Again just heat a little vinegar (use your own judgment) water and sugar and pour over the potatoes again until your taste is satisfied.