FRENCH DRESSING:

1 sm. onion, grated
2/3 c. sugar
1 tsp. paprika
1 tsp. salt
1 tbsp. lemon juice
1/2 c. salad oil (or peanut oil)
1/3 c. ketchup

Mix well. Keeps in refrigerator for weeks. Yield: 1 pint.

Best when refrigerated 24 hours before using.

HOT POTATO SALAD:

4-5 lb. boiled potatoes, peeled & diced
1 lb. bacon, cut into 1" strips
1 med. onion, finely chopped
Salt & pepper to taste

Cook bacon strips until crisp. Drain on a paper towel. Remove most of the grease from pan and add chopped onion. Cook until transparent. Add French dressing (above). Heat to simmer. Do NOT boil. Add potatoes and bacon, stir to coat potatoes. Continue simmering until thoroughly heated through.