3 lb. white potatoes
2 med. onions, chopped
1/2 lb. bacon
2-3 tbsp. flour
1/2 c. cold water
1/2-1 c. vinegar
1 tbsp. sugar
Salt & pepper to taste

Cook potatoes in jackets (this is important to flavor) until soft and easily pierced with a fork. Cool potatoes, peel and slice. Salt and pepper to taste, about 2-3 teaspoons salt and 1/2 teaspoon pepper. Cut bacon in small pieces (about 1/2 inch pieces). Fry until crisp. Remove from fire, drain bacon and reserve bacon grease. Add chopped onions and fried bacon pieces to sliced potatoes. Mix together.

In large skillet, mix reserved bacon grease and 1/2 cup cold water. Heat under slow fire. Mix in slowly, a little at a time, 2-3 tablespoons of flour to make a creamy sauce. Add 1/2 to 1 cup vinegar (according to taste) and 1 tablespoon sugar. Stir until smooth. Pour hot sauce over potato mixture, or add potatoes to sauce in skillet. Heat and serve warm. Serves 8.