German Potato Salad - cooking recipe

Ingredients

5 to 6 lb. white rose potatoes
3 c. water
2/3 c. vinegar
2/3 c. sugar
1 chicken bouillon cube
1 tsp. salt
1/2 lb. bacon
1/2 tsp. white pepper
1 large onion, chopped
1 green pepper, chopped
1 tsp. dry mustard
1/2 c. flour

Preparation

Combine water, sugar, vinegar, salt, bouillon and pepper. Heat to boiling.
Fry bacon, drain and crumble.
Fry onion and pepper in 1/2 cup bacon fat until soft.
Add flour and mustard; let it bubble up 2 to 3 minutes.
Add this roux to hot water mixture; stir until smooth.
Simmer 5 minutes.
Add bacon and pour over cooked, peeled warm potatoes.