4 - 5 lb. potatoes - boil, peel and slice
1 onion - chopped and added to potatoes
Salt and pepper
1 lb. bacon - cut into sm. pieces and fried until crisp

Remove bacon, then pour off most of fat, leaving about the amount needed to make gravy.

1 c. sugar
3/4 c. vinegar

Stir and bring to a boil, remove from heat.

Beat 3 eggs and blend in with hand mixer as they are added gradually to the hit mixture. Return to heat and stir until mixture is slightly thickened. Pour over potatoes and then crumble bacon and add it.

This is best when potatoes are warm. It should sit a couple hours at room temperature before serving so the flavors mix well.