1/2 lb. bacon, diced
5 potatoes, cooked in jackets (3 1/2 c. cubed)
1 chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1/2 c. vinegar
1 beaten egg

Cook bacon in 8-inch fry pan until crisp. Combine potatoes, bacon, and onion. Drain bacon drippings leaving 1/2 cup in fry pan. Add remaining ingredients to vinegar.

Add the vinegar mixture to the remaining bacon drippings in fry pan. Heat thoroughly while stirring constantly. Pour over potato mixture and mix well. Yield: 6-8 servings.

NOTE: Salad can be reheated; mix well and serve.