2 lbs. boiled potatoes (do not use russets)
5 slices bacon
1/2 c. chopped onions
2 tbsp. bacon drippings
1 tbsp. flour
3/4 tsp. salt
2 tbsp. sugar
1/8 tsp. pepper
1/4 c. vinegar
1/2 c. water

Skin potatoes, slice and keep them warm. Fry bacon until crisp. Drain and measure 2 tablespoons drippings. Cook onions in drippings until soft. Stir in the flour, salt, pepper and sugar. Gradually add vinegar and water. Bring to a boil, stirring constantly. Pour over potatoes and bacon. Mix gently. Serves 6. Best when made about 2 hours before serving and kept warm.