2 lb. boiling potatoes, cooked, peeled & cubed (warm)
1/2 c. diced onion
1/2 lb. diced, cooked bacon
2 tbsp. bacon drippings
2 tbsp. flour
2 tbsp. sugar
2 tbsp. butter
1/2 tsp. salt
Dash pepper
3/4 c. water
1/2 c. red wine vinegar
3/4 c. sour cream
Parsley sprigs
Pimento strips

Add onion to warm potatoes. Stir flour into bacon drippings in a large fry pan; add sugar, butter, salt, pepper, water and vinegar; bring to a boil, stir constantly; remove from heat. Stir in sour cream. Add potatoes, onion and half the bacon, toss gently. Turn into a heated salad bowl; garnish with remaining bacon, parsley and pimento strips. Serves 6.