Warm German Potato Salad for Two

Directions

• In a large skillet, cook bacon until crisp. With a slotted spoon, remove to paper towels. In the drippings, saute onion until tender. Stir in flour until blended.
• Add the water, vinegar, sugar, parsley and salt. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Meanwhile, in a large saucepan, cook potatoes in a small amount of water until just tender, about 4 minutes; drain. Add the potatoes, pimientos and bacon to the sauce; toss gently to coat.