1 1/2 to 2 lbs. bacon
3 1/2 lbs. potatoes, boiled & peeled
1 1/2 c. chopped onions
1/4 c. all-purpose flour
1/4 c. sugar
1 1/2 c. water
1/4 c. cider vinegar
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. light cream

In a large skillet cook bacon until crisp. Drain, reserving 3 tablespoons drippings, crumble bacon. In a large bowl toss bacon with potatoes and onions. In the drippings combine flour and sugar. Combine water, vinegar and salt and pepper. Stir in skillet, cook and stir until thickened and bubbly. Stir in cream. Pour over potato mixture, toss gently to coat. Serve warm.