A traditional German recipe found on sparkrecipes.com
Preparation: 10 min.
Cooking: 35 min.
1 to 1 1/2 pounds new potatoes
1/4 pound bacon
1 medium onion, coarsely chopped
1 celery stalk, chopped
1/2 teaspoon all-purpose flour
1/2 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1/2 cup cider vinegar
 Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
 Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.
 Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Put back the bacon, onion, and celery.
 Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.