1/2 to 1 lb. bacon, diced
1 c. vinegar
2 c. water
3/4 c. sugar
5 tbsp. flour
4 tsp. salt
1 tsp. pepper
4 medium onions, chopped
5 lbs. small salad potatoes

Wash potatoes and boil with skins until just tender. Cool, peel and slice into 1/4 inch slices.

Fry bacon until very crisp. Set bacon aside and drain all but 4 tablespoons bacon drippings from skillet. Over medium heat, cook onions until clear in the reserved bacon drippings. Add vinegar, water, salt, pepper and sugar to the onions. Continue cooking over medium heat. Mix the 5 tablespoons flour with enough water to make a smooth, pourable thickening mixture.

Slowly add to skillet, stirring constantly. Bring to a boil for a couple of minutes. Pour this over sliced potatoes in a Pyrex baking dish. Reserving a little crisp bacon for garnish, add bacon to the potatoes and sauce. Stir gently. Store in refrigerator up to two days before serving (it is best made a day ahead). Add bacon garnish to top and heat until hot and bubbling. Serve warm.