8 good sized potatoes
5 slices bacon
1 tsp. salt
1 tsp. pepper
2 or 3 hard cooked eggs
1 dill pickle, diced
1 onion, chopped
2 tbsp. flour
2 tbsp. vinegar
1 beef bouillon
1 c. water
1 tbsp. sugar

Cook potatoes until tender. Cool potatoes; peel and dice. Add onion, pickle, salt and pepper. Fry the diced bacon in frying pan until crisp. Remove bacon and add to potatoes. Add flour to fat in pan and let it get light brown. Then put in 1 cup of water, bouillon, sugar and vinegar. Simmer until thick. Pour over potato mixture and serve warm. Can be reheated in microwave. Serves 10 to 12.