8 med. red potatoes
1/2 lb. bacon
2-3 onions, sliced
3/4 c. water
1/2 c. vinegar (cider)
1 tbsp. sugar
1 tsp. salt
1/4 tsp. Accent (optional)
Pepper to taste

Boil potatoes, peel and set aside. When cool enough cut into chunks - not too small or they will become mushy. Fry bacon in strips, drain on paper towel. Cook onion slices in bacon fat to eliminate rawness, but not until tender. Add liquids and seasonings to pan. Mix and heat. Pour over potatoes. Crumble bacon over potatoes - mix together and serve hot.