3 1/2 lbs. potatoes
12 strips bacon
1 c. chopped onion
1/4 c. sugar
2 tbsp. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 c. water
1/3 c. vinegar
2/3 c. sour cream
2 hard boiled eggs, chopped

Cook potatoes in boiling water until tender. Drain. In skillet, cook bacon until crisp. Drain, reserving 1/3 cup fat in skillet. Crumble bacon; set aside.

Cook onions in reserved fat until soft. Stir in sugar, flour, salt and pepper. Add water and vinegar. Cook and stir until mixture thickens and bubbles. Remove from heat. Stir in sour cream.

Peel and slice warm potatoes. Toss with warm dressing, half the bacon and the chopped eggs. Turn into serving bowl and top with reserved bacon. Serves 10- 12.