2 lbs. potatoes
1/2 lb. bacon
1 med. onion
Beef bouillon cubes
1/4 - 1/2 c. wine vinegar (vary amount according to taste)

Cook potatoes (with skins) until tender. Peel, slice and set aside. Fry bacon until crisp. Drain and crumble. Add to sliced potatoes. Chop onion and simmer in bacon fat until soft. Drain and add to potatoes. Mix well. Make enough broth to cover potatoes. (Use about 4 cups water and 4 bouillon cubes.) Add vinegar to broth and pour liquid over potatoes. Marinate for a few hours. Heat and serve.