German Potato Salad

1 pound bacon, medium dice, fried crisp
1 generous cup chopped onion
3 tbsp flour
1 tsp salt
1 tsp pepper ( or to taste)
2/3 cup sugar
1 cup cider vinegar
1 1/4 cups water
Couple handfuls of parsley
2 teaspoons celery seed ( or 3 stocks chopped celery)
3 # red potatoes ( peeled and boiled for 10 minutes)

Slice potatoes 1/8 " thin once cool. About 8 cups potatoes.

Leave 1/4 cup of bacon fat in skillet. Add onion and cook over medium heat for a few minutes.
Add flour, salt, pepper and cook 2 -3 more minutes. Add sugar and water all at once with a whisk,
bring to boil for several minutes. Mixture will start to thicken. Add parsley, celery, 1/2 of fried bacon and remove from heat. Taste and add more sugar and vinegar if needed.

Preheat oven to 375  Spray 9 x 13 pan. Mix sliced potatoes with sauce and pour into pan. Bake 45 minutes or so until casserole bubbles up in middle. Garnish with rest of bacon. Serve warm.

Serves 10 - 12 - Source Jungle Jim Cooking Class via Ryan R.