German Potato Salad

This is my first month taking part in the Secret Recipe Club, and I have to say, I already really enjoy it!  I was assigned to One Lovely Life, which truly is one lovely blog!  I read through from the most recent post, all the way to the very beginning and I enjoyed it very much.  Emily's posts are so well written, her pictures are awesome, and of course, she has an absolutely adorable family including her beautiful little girl, who she writes about often.  I had a tough time picking just one of the recipes on her blog to share for the reveal, but ultimately, it came down to German Potato Salad.  I've always loved German Potato Salad (sadly, Joel doesn't share that love).  As a kid, we'd open a can of it and serve it as a side to a grilled dinner.  Canned is ok, but I'd much prefer homemade.  We had a family friend who made the best homemade German Potato Salad.  Of course, she guarded the recipe closely, as it was a family secret.  Well, I think that this recipe is spot on for the perfect German potato salad.

6-8 Red Potatoes, scrubbed and peeled
1/2 Sweet Onion, sliced thin (*I added this)
3 slices Bacon, diced
1 1/2 tablespoon Flour
1/2 cup Apple Cider Vinegar
1/2 cup Water
3 1/2 tablespoons Sugar
1 teaspoon Salt
1/4-1/2 teaspoon Black Pepper
3-4 tablespoons Fresh Parsley, minced (optional--I omitted)

Place the potatoes in a large pot and fill with cold water, until the potatoes are completely covered by 1-2 inches of water.  Bring to a boil and cook until mostly tender, about 15-20 minutes.  Drain and allow to cool before slicing into 1/4 inch thick slices.  Spray a large, heavy bottomed skillet with non-stick cooking spray.  Cook the onions over medium heat until they have become golden brown, about 5 minutes.  Remove the onions to a plate and add the bacon to the skillet, cooking until crisp and brown.  Remove the bacon and set aside to cool on paper towels.  Reduce the heat to medium-low and add the flour to the bacon grease, stirring to combine.  Cook for 1-2 minutes.  Pour in the vinegar, water, sugar, salt, and pepper.  Cook, stirring until thickened, about 3-4 minutes.  Add the sliced potatoes, onion, and bacon back to the skillet/pot and toss with the dressing.  Stir in the parsley, if using.  Serve warm or at room temperature.