Hot German Potato Salad
6 medium- sized Russet potatoes, boiled, cooled and cubed
4 slices of bacon, chopped
1 onion, chopped
2 to 3 tablespoons flour
2 tablespoons sugar
1/4 cup vinegar
3/4 cup chicken broth
Salt and pepper to taste
Parsley for garnish
In a large skillet, cook bacon until it is crisp. Remove to paper towel to drain. Pour off a little of the fat in the pan. Add the onion and cook until is is softened. Add the flour and cook and stir for 1 minute. Add the sugar, vinegar and chicken broth and cook until the sauce has thickened. Add the cooled cubed potatoes and mix into the sauce. Cook for about 5 to 10 minutes to let the flavors meld. Pour into a serving dish and garnish with the bacon and parsley.