German potato salad Name: Jennifer Miller Base: Falls Church Recipe: 5 strips bacon 3⁄4 cup onion, chopped 2 tablespoons all-purpose flour 2⁄3 cup cider vinegar 1 1⁄3 cups water 1⁄4 cup sugar 1 teaspoon salt 1⁄4 teaspoon pepper 6 cups sliced cooked peeled potatoes DIRECTIONS In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2 tablespoons of drippings; cook onion until tender. Stir in flour, blend well. Add vinegar and water; cook and stir until bubbly and slightly thick. Add sugar and stir until it dissolves. Crumble bacon; gently stir in bacon and potatoes. Serve warm.