Kartoffelsalat (German Potato Salad) is a warm, sweet and tangy potato salad perfect for grilling season!
Bring a large pot of unsalted water to a boil. Peel russet potatoes and dice into bite-sized pieces. Boil for 10-12 minutes, or until fork-tender. Drain and place in a medium serving bowl.
In a separate bowl, whisk together water, vinegar, sugar, mustard and salt. Set aside.
Slice onion into medium-thick slices. Dice bacon into larger-than-bite-sized pieces (they will shrink!)
Heat a pan over medium heat. Cook diced bacon until it reaches your desired degree of doneness - I recommend cooking them a little crispier than you normally would as they will soften some in the dressing. Remove the bacon from the pan and place on a paper-towel lined plate, reserving the grease in the pan.
Add the flour to the bacon grease and cook for a minute or so, stirring constantly, until you can't smell raw flour anymore. Add the vinegar and water mixture and let simmer until thickened, about 3-4 minutes.
Pour dressing over the potatoes and stir until thoroughly combined. Stir in bacon, reserving some to use as garnish, if desired. Salt and pepper to taste, being extra generous with the pepper! Serve warm.