2 lb potatoes, cooked, peeled, cubed, warm
1/2 c. diced onion
1/2 lb. cooked bacon, chopped
2 tbsp. bacon drippings
2 tbsp. flour
2 tbsp. sugar
2 tbsp. butter
1/2 tsp. salt
Dash pepper
3/4 c. water
1/2 c. red wine vinegar
3/4 c. sour cream
Parsley, fresh

Add onion to warm potatoes. Stir flour into bacon drippings in large fry pan. Add sugar, butter, salt, pepper, water and vinegar; bring to a boil, stirring constantly; remove from heat, stir in sour cream. Add potatoes, onion, half the bacon and toss gently. Turn into heated salad bowl, garnish with remaining bacon and parsley.