German Potato Salad

I got a marriage proposal at our family reunion because of this dish. My cousin's husband, Morrie, said "who made the German potato salad?" I raised my hand, not knowing what to expect. He rushed over to me, got down on bended knee, and asked me to marry him.  I didn't think his wife or my husband would approve, so I sent the recipe to them instead.

5  lbs   red potatoes (Reds are best, but you can use Yukon Gold, but never white potatoes)
1  lb  bacon
2  Tbs  flour
2  onions, sliced and separated into rings
2  Tbs  dried parsley
3  green onion tops
Salt and pepper to taste
3/4  cup  (each) water, sugar, and apple cider vinegar

Cook potatoes in their skins, just until tender. Be very careful to get them just done. Try not to over-cook them. (You will be baking them later). Drain. When cool enough to handle, peel and cut into good sized chunks. Salt and pepper to taste. 


Cut up bacon and fry until done. Leave in pan with the grease. Add flour and stir until blended. Then add the cider vinegar, sugar, and water. Slice the onions into rings and add to the pan. Stir to mix. Simmer 5-8 minutes over low heat until thickened and onions are limp. Pour over potatoes and toss well. Put into an oblong baking dish and bake at 325°, covered, for 30 minutes to warm.

If you desire less quantity, you can reduce the potatoes to 3 pounds, but use the full amount of the other ingredients.