5 lbs. red potatoes
1 lb. bacon
2 lg. onions, preferably red onions
3/4 c. vinegar
1/3 to 1/2 c. brown sugar
2 tbsp. cornstarch and water
Salt and pepper

Cook unpeeled potatoes until tender, slice rather thick into large casserole or Dutch oven adding salt and pepper as desired. Cut bacon into 1 inch pieces and brown with onions. Drain all but 2 tablespoons bacon fat. Add bacon and onions to potatoes. Reheat 2 tablespoons bacon fat, add vinegar and sugar, stir until sugar dissolves. Dissolve cornstarch in small amount of cold water, add to boiling vinegar mixture and stir until it boils and thickens to about a gravy texture. Pour over potato mixture, stir gently to mix. Bake covered at 325 degrees for 1 hour to blend flavors. Excellent reheated as leftovers. Serves many.