6 med. potatoes, peeled
5 slices bacon
1/2 c. chopped onion
1 tbsp. sugar
1 tbsp. flour
1 chicken bouillon cube, crumbled
1/3 c. vinegar
1 lb. kielbasa or Polish sausage
Parsley for garnish

In large saucepan, heat 1 quart water to boiling. Add potatoes and 1 teaspoon salt and cook 20 to 25 minutes until potatoes are tender; drain. Cut in 1/4 inch slices.

Meanwhile, in a large skillet, cook bacon until crisp; drain on paper towels and crumble. To drippings in skillet, add onion and saute until tender. Stir in sugar, flour, pepper and 1 teaspoon salt until evenly blended. Then add crumbled bouillon cube, 1/2 cup water and vinegar. Cook over medium heat until bouillon cube dissolves and sauce thickens and comes to a boil. Cook 1 minute. Add hot potatoes and toss lightly. Add kielbasa and cook until potatoes and sausage are heated through. Sprinkle on bacon bits and garnish with parsley flakes.