6 slices bacon
6 to 8 tbsp. sugar
1/4 c. flour
1/4 c. vinegar
4 or 5 med. potatoes, cooked, sliced
1/4 c. chopped onion
Salt and pepper to taste

Cook bacon in skillet until crisp; drain, reserving 4 tablespoons drippings. Blend reserved bacon drippings, sugar, flour, vinegar and 2 cups water in skillet. Cook until thick, stirring constantly. Pour over hot potatoes in serving bowl. Add onion, crumbled bacon, salt and pepper; mix well. Garnish with sliced hard boiled eggs, paprika and parsley.