3-5 lbs. potatoes (boiled with skins)
6 eggs (hard boiled)
1 onion
1 lb. bacon

Boil potatoes with skins on the day before making salad. Peel when a little firm and put in refrigerator. Boil 6 eggs and put in refrigerator too. Dice onion and put in refrigerator.

In the morning, cut 1 pound of bacon cross-wise of the slices and brown in a 4-quart sturdy pan. When browned, drain through a sieve to take grease off.

Dice potatoes (not too small or large). Stir bacon and potatoes together in a large container. Then in the pan you browned the bacon in, dump onions and saute and add to potatoes and bacon.

In same pan, put 3 cups water, 3 cups brown vinegar (Heinz recommended) and 3 cups sugar. Heat and thicken with cornstarch (not too thick). Pour over previous ingredients and fold in sliced hard- boiled eggs. Put all in large oven bowl and bake 1 hour at 350 degrees. (If you are short of sauce, make another 1 cup of each again and thicken.)