3 lb. sm. red potatoes
1 bunch green onions, chopped (tops included)
6 slices bacon, diced
3 tbsp. all purpose flour
1/2 c. granulated sugar
1 1/2 tsp. salt or to taste
1/4 tsp. pepper
1 c. cider vinegar
1 c. water
1 tbsp. chopped fresh parsley; optional

Wash potatoes but do not peel. Place in a kettle with water to cover. Cover and boil over medium heat just until tender, about 20 minutes. Do not over cook, potatoes should not be mushy. Drain and cool slightly for easier handling. Peel potatoes and cut in thin slices. Place in a large bowl. Add onions to potatoes. Cover and set aside.

Fry diced bacon in a skillet over medium heat until crisp. Remove from heat. Remove bacon with a slotted spoon and drain on paper towels, reserve drippings in skillet. Add bacon to potatoes.

Combine flour, sugar, salt, and pepper in a small bowl. Add to bacon drippings in skillet and stir over medium heat to form a smooth paste. Stir in vinegar and water. Bring to a boil and boil 2-3 minutes, stirring constantly.

Pour hot sauce over potatoes, onions, and bacon. Mix gently. If desired, sprinkle with parsley before serving.