4 med. potatoes, cooked
4 slices bacon
1 sm. onion, chopped
2 tbsp. sugar
1 tbsp. flour
1 tsp. or cube beef bouillon
1/2 tsp. salt
1/4 tsp. allspice
Dash pepper
1/4 c. vinegar
1/2 c. water

Cook potatoes. In fry pan, cook bacon until crisp; drain on paper towels reserving 3 tablespoons drippings. To reserved drippings, add onion and cook until tender. Add sugar, flour, bouillon salt, allspice and pepper; stir until smooth. Stir in vinegar and water; bring to boil. Peel warm potatoes and slice, adding to sauce mixture along with crumbled bacon. Toss lightly to coat. Serve warm. If serving is delayed, place salad in covered casserole and keep warm in oven at about 300 degrees. Makes 4 to 5 servings.