10 to 12 med. potatoes
1 c. onion, chopped
1/2 lb. bacon, cooked & diced
2 tbsp. flour
1/4 c. sugar
2 tbsp. butter
1 to 2 tsp. salt
1/4 tsp. pepper
1/2 c. cider vinegar
1 c. sour cream
Parsley, chopped
1 c. water

Cook potatoes, covered in salted boiling water to cover for 35 to 40 minutes. Peel warm potatoes; slice. Add onion. Cook bacon; remove from heat. Lift out with slotted spoon and set aside. Pour off fat; return 1/4 cup to skillet. Stir flour into fat. Add sugar, butter, salt, pepper, vinegar and 1 cup water. Bring to boil, stirring. Remove from heat; add sour cream. Pour over potatoes, onions, and 1/2 the bacon. Toss gently. Sprinkle remaining bacon and parsley on top.