3 1/2 lb. med. potatoes
1 c. chopped onion
1/2 lb. bacon, diced
2 tbsp. flour
1/4 c. sugar
1 sm. jar pimientos
2 tbsp. butter
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. cider vinegar
1 c. sour cream
Chopped parsley

Cook potatoes covered in salted boiling water for 35 to 40 minutes, or until fork tender. Peel warm potatoes; slice; add onion. In large skillet cook bacon, remove from heat. Lift out with slotted spoon and set aside. Pour off fat; returning 1/4 cup to skillet. Stir flour into fat in skillet. Add sugar, butter, salt, pepper, vinegar and 1 cup water. Bring to boil, stirring. Remove from heat. Add sour cream, potato, onion, half of bacon bits and pimientos; stir. Sprinkle with rest of bacon and parsley. Heat in 300 degree oven for 35 to 40 minutes.