2-3 lb. potatoes
1/2 lb. bacon
1 1/2 tbsp. flour
1/2 c. tarragon vinegar
1/2 c. water
1 c. sugar
1 med. onion
1/3 c. parsley

Cook, cool, peel and slice potatoes. Chop onion and add to potatoes; add parsley. Cut up bacon and fry. Remove from fat and add to potatoes. To bacon fat, add flour and stir until smooth. Add vinegar, water and sugar. Heat until just boiling. Add to potatoes. Tastes better the next day. Keeps well. Serves 4-6.