10 med. sized potatoes, red work well
6 slices bacon, cut into sm. pieces
1 tbsp. flour
1/2 tsp. dry mustard
1/2 c. sugar
1/2 c. water
1/2 c. vinegar
1 onion, finely chopped

Boil potatoes without peeling. After potatoes are partly cooled, peel them and slice into small cubes. Pour over them the following dressing.

Fry bacon pieces until crisp. Remove bacon and add to the grease the flour, dry mustard, sugar, water and vinegar. Bring this to a boil and pour over potatoes. Add bacon and onion.

(This can be made ahead of time and refrigerated. Can be reheated in a 325 oven 30-45 minutes; add the bacon after it is reheated.)

I usually double the recipe, with 5 pounds of potatoes, for a party of 20.