6 med. potatoes
6 strips of bacon
1 large onion, chopped
2 tbsp. flour
1/4 c. sugar
1/4 c. red wine vinegar
1 c. water
Salt and pepper

Cook potatoes in skins, cool slightly, peel and thinly slice. Salt and pepper to taste. While potatoes are cooling, fry bacon until crisp. Drain. In about 1/4 cup bacon grease fry onions until golden. To pan, with heat source still on low, add flour and mix well. Then add sugar, mix, followed by vinegar and water. Let thicken. Pour mixture over potatoes. Add crumbled bacon, gently mix together. Serve warm.