2 lbs. sm. new potatoes (6 c.)
6 slices bacon
1 med. onion (thin rings)
1 lg. sweet red pepper (1 c.)
1/2 tsp. black pepper
1 tbsp. flour
1/2 c. cider vinegar
1/2 c. water

In a 4 quart saucepan over medium heat, cook potatoes in boiling water to cover for 10 minutes or until tender; drain in colander and return potatoes to hot pan and toss to dry.

In a 10 inch skillet over medium heat, cook bacon until crisp. Transfer to paper towels to drain. Spoon off all but 2 tablespoons drippings. Crumble bacon and add to potatoes. Add sliced onion and green peppers.

Combine remaining ingredients in skillet and cook over medium heat for until slightly thickened; pour over potatoes. Season to taste with salt and pepper.

Serve warm.