1/2 lb. cooked bacon, diced

1/3 cup bacon drippings

1 Tbsp. flour

1 Tbsp. sugar

1/2 tsp. salt

1 tsp. celery seed

1/4 tsp. ground pepper

1/2 cup chicken broth

1/2 cup white vinegar

6 cups (about 3 Ibs.) sliced and cooked potatoes

Cook bacon until crisp; drain. Heat drippings; blend in flour, sugar, salt, celery seed and pepper. Gradually blend in broth and vinegar. Cook, stirring constantly, until slightly thickened. Combine potatoes and bacon bits. Pour sauce over; toss gently and put in serving dish. Put in oven at 325 to reheat for 1/2 hour.

German Potato Salad Recipe

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