2 lbs. sm. white potatoes, unpeeled
1 tsp. salt
1/2 c. diced bacon
1/2 c. minced onion
1 1/2 tsp. flour
4 tsp. sugar
1/2 c. sliced radishes (optional)
1/4 tsp. pepper
1/4 to 1/3 c. vinegar
1/2 c. water
1/4 c. minced onion
2 tbsp. snipped parsley
1 tsp. celery seeds
1 tsp. salt
Celery leaves

About 1 hour before serving, cook potatoes in their jackets in 1 inch boiling water with 1 teaspoon salt in covered saucepan until fork tender, about 35 minutes. Peel and cut into 1/4 inch slices.

In small skillet, fry bacon until crisp. Add minced onion and saute until tender, not brown.

In bowl, mix flour, sugar, 1 teaspoon salt and pepper. Stir in vinegar (amount depends on tartness desired) and water until smooth. Add to bacon; simmer, stirring until slightly thickened. Pour hot dressing over potatoes. Add 1/4 cup minced onion, parsley, celery seeds and radishes. Serve lightly tossed and garnished with celery leaves. This is a German recipe. Serves 4 to 6.