GERMAN POTATO SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987. 7 slices bacon 1/2 cup chopped onion 2 tablespoons flour 2/3 cup cider vinegar 1-1/3 cup water 1/4 cup granulated sugar 1 teaspoon salt 1 teaspoon freshly ground black pepper 6 cups cooked peeled and sliced potatoes In large skillet fry bacon until crisp then drain on paper towels and crumble then set aside. Drain all but 3 tablespoons drippings. Add onion and saut� until translucent then stir in flour and blend well. Add vinegar and water stirring constantly until thickened. Add sugar and stir until dissolved. Gently stir in bacon and potatoes until coated. Heat until warm and serve.