5 to 6 slices bacon, cooked and diced
1 med. onion, diced
1/4 c. white vinegar
1/2 c. water
3 tbsp. sugar
1 lg. dill pickle, diced
1 to 2 tbsp. chives
8 to 10 med. red potatoes

Boil potatoes with skin until soft. Let cool; then peel and slice. In skillet, cook diced bacon until crisp; add onion. Remove from heat, stir in vinegar and water; mix well. Pour skillet mixture over potatoes. Add salt and pepper to taste. Add pickle and chives. Mix thoroughly. Serve warm. Add more vinegar or water depending upon how sour you like it.