3 lb. new red potatoes, boiled the night before, skinned and diced
1/2 lb. bacon, diced and fried, not crisp
1/2 c. sugar, mix to dissolve in the pan with bacon; don't brown the sugar, but make sure it turns golden
1/2 c. vinegar, add a little less than this to the bacon and sugar. Dilute if necessary with a little water.

Thicken slightly with 2 tablespoons cornstarch mixed with water in a cup. Spoon a little in at a time. Dice one medium onion and mix with potatoes. Pour the sauce over the potatoes and onion. Heat all the way through.