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Potato Salad, German #4

Source of Recipe

House & Garden, February 1957
Potato Salad, German #4

8 slices bacon
3 Tablespoons flour
4 teaspoons chopped onion
2/3 cup vinegar
2/3 cup water
1/2 cup sugar
4 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon powdered dry mustard
1/2 teaspoon crumbled whole rosemary leaves
2 quarts cooked diced potatoes
1/2 cup chopped fresh parsley

Fry bacon until crisp. Remove from pan, drain and crumble.
Add flour and onion to the bacon fat left in the pan.
Stir in vinegar, water, sugar, salt and spices.
Cook only until mixture is of medium thickness.
Add to potatoes, parsley and crumbled bacon; mixing carefully
to prevent mashing the potatoes.
Serves 8 to 10.