6 med. red potatoes with skin on
4 strips bacon, diced
2 tbsp. flour
1/4 c. onion, chopped
1/2 c. water
1/2 c. vinegar (cider pref.)
1/4 c. sugar
1/4 tsp. salt

Boil potatoes with skin on until cooked but still firm. Drain and let cool. While still warm, peel and slice approximately 1/4 inch thick. Cook diced bacon and onion. Pour off excessive grease. (Leave enough to cover bottom of pan.)

Add vinegar, sugar and salt to pan and bring to a boil. Add 2 tablespoons flour and 1/2 cup of water to shaker and shake to mix. Add flour and water mixture to pan while stiffing. Cook to desired consistency and add to potatoes. Mix gently, serve warm.