4-5 lb. potatoes
12 slices bacon
2 med. onions, diced
1 c. white vinegar
1 c. (10 1/2 oz.) condensed chicken broth
1 tsp. pepper
2 tsp. sugar
6 egg yolks
6 egg whites
(6 eggs)

Boil potatoes in their skins until tender, but still firm. Cool, peel and dice. Cook bacon until crisp. Remove and crumble. Add onions to bacon drippings. Cook until transparent, stir in vinegar, broth, pepper and sugar. Cook over low heat until very hot.

Boil eggs until hard boiled, cool, peel and dice (or slice). Add potatoes, crumbled bacon. Pour hot mixture over potatoes, bacon and eggs. Serve hot.