German Potato Salad - cooking recipe

Ingredients

5 lb. red potatoes
2 onions, diced
3 pieces celery, diced fine
1 green pepper, diced small
4 hard-boiled eggs (2 in salad; 2 for garnish)
celery seed to taste
salt and pepper to taste
8 slices bacon, diced and fried
2/3 c. sugar (to taste)
1 1/4 c. cider vinegar
1 c. water
flour and water to make a thickening as you would for gravy *

Preparation

Cook potatoes until done.
After potatoes are cool, slice them, not too thin.
Add diced onions, celery, green pepper, eggs, salt, pepper and celery seed.
Fry bacon until crisp; pour bacon and grease ** over the potatoes.
Add vinegar, water and sugar to the skillet you just took bacon out of.
When this comes to a boil, add flour and water* to the mixture just as you would for gravy.
This will make the mixture just a little thicker so it will adhere to the potatoes.
Pour over potatoes and toss well. Let potato salad stand for about 2 hours.
Taste; it more than likely will have absorbed enough of the mixture that it is not as tart as you would like it.
Again just heat a little vinegar (use your own judgment) water and sugar and pour over the potatoes again until your taste is satisfied.