4 lg. potatoes, washed and cooked in jackets (skins)
2 tbsp. chopped sweet onion
1/2 c. pickle juice
4-6 slices bacon or bacon ends
2 tbsp. flour
4 tbsp. bacon drippings
1/4 c. vinegar
1/4 c. sugar
Salt and pepper to taste

Peel and dice potatoes; add onion. Mix lightly; set aside. Fry bacon crisp; drain, set aside.

Blend flour into bacon drippings with a fork; add vinegar, sugar, seasonings and liquids to make sweet-sour sauce, stir with fork until smooth. Add potato mixture, toss until cool. Heat only until all ingredients are hot. Yield: 4-6 servings.