Midwest Living'S German Potato Salad - cooking recipe

Ingredients

1 1/2 - 2 lbs potatoes (medium red or white)
1 medium onion, chopped
4 slices stonie's bacon or 4 slices other bacon, cut into 1/4-inch pieces
1/4 cup sugar
3/4 teaspoon cornstarch
3/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/3 cup water
1/4 cup vinegar
celery seed (optional)

Preparation

Scrub the potatoes. In a large saucepan, place potatoes and enough lightly salted water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or just until tender; drain well. Cool slightly. If you like, peel. Halve and cut potatoes into 1/4-inch slices. Set aside.
For dressing: In a large skillet, cook onion and bacon over medium heat until bacon is crisp and onion is tender. Stir in sugar, cornstarch, salt, 1/2 teaspoon celery seeds, dry mustard and black pepper; combine well. Stir in water and vinegar. Cook and stir until thickened and bubbly. Gently stir in the potatoes. Cook, stirring gently, for 1 to 2 minutes more or until heated through.
Transfer to a serving bowl and serve warm. If you like, sprinkle with additional celery seeds.