13 med. size red potatoes
Pinch of salt
1/2 c. finely chopped onion
1 lb. bacon, plus drippings
2 tbsp. flour
2 c. vinegar
1 c. water
1 c. sugar
Parsley; optional

Boil unpeeled potatoes in water which covers them. Add pinch of salt. Cook until potatoes are almost done. Cool and cut into thin slices. Mix potatoes and onion in a very large bowl. Fry the bacon and remove from pan. Keep the drippings warm and add flour, stirring constantly. Mix well the vinegar, water and sugar. Add to drippings and stir until thickened. Pour over potatoes and onions and refrigerate 12 hours. Warm slightly before serving. Add crumbled bacon and parsley.