Betty Crocker Hot German Potato Salad - cooking recipe

Ingredients

1 1/2 lbs potatoes, cut into halves (about 4 medium)
3 slices bacon
1 medium onion, chopped (about 1/2 cup)
1 tablespoon flour
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon celery seed
1 dash pepper
1/2 cup water
1/4 cup vinegar

Preparation

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20 to 25 minutes. Drain and cool.
Fry bacon in 8-inch skillet until crisp; drain. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly.
MICROWAVE DIRECTIONS:
Prick potatoes with fork to allow steam to escape. Arrange potatoes about 1 inch apart in circle on microwavable paper towel in microwave. Microwave on high (100%) until tender, 11 to 13 minutes. Let stand 1 minute.
Microwave bacon uncovered in square microwavable dish, 8x8x2 inches, until crisp, 4 1/4 to 4 1/2 minutes; drain. Stir onion into bacon fat. Microwave uncovered until onion is tender, about 2 minutes. Stir in flour, sugar, salt, celery seed, pepper, water and vinegar. Microwave uncovered, stirring every 2 minutes, until mixture is thick and bubbly, about 5 minutes.
Slice potatoes into hot mixture; stir gently. Microwave uncovered until potatoes are hot, about 1 minute. Crumble bacon into potato mixture; stir.