6 lg. potatoes
1/4 lb. bacon (to make 1 c. chopped bacon) uncooked
1 c. chopped onions
2 c. water
3 tbsp. corn starch
1/2 c. vinegar
2 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/4 c. each pickle relish and chopped pimento (optional)

Boil potatoes; refrigerate about 6 hours. Peel and slice. Chop bacon and onion fine and brown in skillet until bacon is crisp. Do not drain. Add corn starch mixed with water to bacon grease, stirring until mixture thickens. Add remaining ingredients and simmer for several minutes. Stir in sliced potatoes and simmer until they are hot.