About 2 lbs. (5-6) potatoes, peeled
5 slices bacon
1 tbsp. sugar
1/8 tsp. pepper
1/3 c. vinegar
1 lb. Kielbasa, cut into 1 inch pieces
Salt
1/2 c. chopped onion
1 tbsp. flour
1 chicken bouillon cube, crumbled

In large saucepan, heat 1 quart water to boiling. Add potatoes and 1 tsp. salt; cook 20-25 minutes until potatoes are tender; drain. Cut into 1/4 inch slices.

Meanwhile, in a large skillet cook bacon until crisp; drain on paper towels and crumble. To drippings in skillet, add onion and saute until tender. Stir in sugar, flour, pepper and 1 tsp. salt until evenly blended; then add crumbled bouillon cube, 1/2 cup water and vinegar.

Cook over medium heat until bouillon cube dissolves and sauce thickens and comes to a boil. Cook 1 minute. Add hot potato slice and toss lightly. Add Kielbasa and cook until heated through. Sprinkle on crumbled bacon and garnish with parsley, if desired. Serves 4-6.