German Potato Salad

Steps

1. Chop or cut the bacon into pieces.
2. Place the chopped bacon in a skillet and fry it until cooked through. Save about 1/4 cup of the rendered bacon grease.
3. Add the half onion to the skillet with the bacon grease and cook until almost translucent, allowing the onions to soften and release their liquid.
4. Stir in the sugar, flour, salt, pepper, and celery seed into the skillet. Stir for a minute to combine them and create a thickener (roux).
5. Add the white vinegar and water to the mixture. Increase the heat and continue cooking until the sauce thickens and becomes bubbly.
6. Remove from heat and take about 1/4 cup of the thickened sauce and add it to the beaten eggs, stirring constantly to temper them.
7. Pour the tempered egg mixture back into the skillet with the sauce. Stir quickly until the eggs are cooked through (this should only take a few seconds).
8. While the dressing cooks, prepare the potatoes by cooking them until tender but not overcooked (they should be warm when finished).
9. Add the cooked potatoes and the fried bacon to the skillet with the prepared dressing.
10. Gently fold all ingredients together using a spatula, ensuring you do not mash the potatoes.
11. Serve the hot potato salad garnished with chopped parsley, pimento (optional), and extra crispy bacon.