German Potato Salad - cooking recipe

Ingredients

15 or 16 medium size potatoes (about 5 lb.)
4 to 6 hard-boiled eggs
1 c. vinegar
1 c. cold water
1 tsp. sugar
1 tsp. salt
1 lb. bacon in small pieces
1 onion, chopped (divided use)
7 or 8 Tbsp. flour
salt and pepper to taste

Preparation

Boil potatoes in skins until done.
Cool and slice thin (not cold).
Fry bacon in a large frying pan.
After it is crisp, add half of the bacon to the potatoes.
Add 1/2 of the chopped onion to the bacon grease; cook until tender, then add flour slowly to the bacon grease (otherwise it will scorch).
Let it cook slowly for 8 minutes; combine the vinegar and water, then add the vinegar mixture slowly.
Add the sugar, salt and dash of pepper.
Add the other half of the onion to the potatoes before you add the bacon mixture.
Pour the mixture over the potatoes and toss the potatoes lightly (so they do not break up).
Put in chopped eggs and sugar if needed.
Add salt and pepper to taste.
If mixture is too thick, add a little cold water to the vinegar from the frying pan; heat and add to the potatoes.