10 medium potatoes
1 c. chopped onions
1/2 lb. bacon, diced
2 tbsp. flour
1/4 c. sugar
2 tbsp. butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. cider vinegar
1 c. dairy sour cream
chopped parsley

Cook potatoes, covered, in salted boiling water to cover, about 35 minutes or until tender. Peel warm potatoes and slice; add onion. In large skillet, fry bacon; remove from heat. Lift bacon out with slotted spoon. Pour off fat. Return 3 tablespoons of fat to skillet. Mix flour into fat; add sugar, butter, salt, pepper, vinegar and 1 cup water. Bring to a boil, stirring. Remove from heat and add sour cream. Add potatoes, onions and half the bacon; toss gently. Sprinkle with rest of bacon and parsley. Serve warm or cold.