2-2 1/2 lb. med. sized white (not Idaho) potatoes as near 1 size as possible
2 hard boiled eggs
1 med. chopped onion (optional)
4 slices breakfast bacon (lean)
Tea glass: 1/2 water & 1/2 vinegar
5 heaping tsp. sugar
Flour, salt, pepper

Boil potatoes and eggs together; don't over cook potatoes. In large salad bowl slice potatoes and eggs together. Put in onion (chopped). In fry pan over low heat, fry cut up bacon (not too crisp). Remove cooked bacon chips and put on potatoes.

Into bacon drippings put enough flour to make a sauce. Stir well (don't brown). Then add vinegar and water; after well blended, add sugar to taste. Sprinkle salt and pepper on potatoes and eggs, then add sauce and stir gently with wooden spoon until sauce is well distributed. Happy eatin'.