4 lbs. red potatoes
1 lb. bacon, sliced into 1/2" pieces
1 lg. onion, chopped
3 tbsp. flour
3/4 c. sugar
3/4 c. cider vinegar

Cook potatoes in salted water until tender. Cool. Peel and slice into large bowl. Salt to taste. Saute bacon until crisp. Remove from fat with slotted spoon. Drain on paper towels. Add onion to bacon fat and saute until tender. Remove from fat with slotted spoon, sprinkle over potatoes. Remove 5 tablespoons fat from pan. Save rest. To remaining fat, add flour and saute. In a 2 cup container, add sugar and cider vinegar. Add water to make 2 cups. Stir. Add to flour in frying pan and cook until thickened. Sprinkle bacon over potatoes and toss with vinegar dressing. Warm in oven before serving.