12 med. size red potatoes (5 lb.)
8 strips bacon, cubed
4 tbsp. bacon drippings
1 c. finely chopped onion
2 tbsp. flour
2 tsp. salt
1/2 tsp. pepper
6 tbsp. sugar
2/3 c. vinegar
1 1/3 c. water

Cook potatoes in jackets. Drain, cover with cold water from the refrigerator, then drain. The jackets come off very easily. Cook and slice potatoes 1/4 inch thick, keep warm. Cook bacon and drain, reserve 4 tablespoons drippings. Add bacon to potatoes. Cook onions until translucent in bacon drippings about 5 minutes.

Stir in flour, salt, pepper, and sugar; then add vinegar and water. Bring to boil, stirring constantly. Pour over potatoes, stir gently. Keep salad warm until ready for serving.