German Potato Salad

1/2 lb. bacon (10-12 slices)
1/2 c. chopped onion
2 T. flour
2 T. sugar
1 1/2 tsp. salt
1 tsp. celery seed
1/2 c. vinegar
6 c. sliced cooked potatoes
2 hard boiled eggs, sliced

Cook bacon till crisp; drain fat (reserving 1/4 c. fat) and crumble. Cook onion in reserved fat till tender. Blend in flour, sugar, salt, celery seed and a dash of pepper. Add vinegar and 1 c. water; cook and stir till thicken and bubbly. Add bacon, potatoes and eggs. Heat thoroughly, tossing lightly. Garnish with parsley, pimiento and bacon curls.