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.