1/2 lb. bacon (fried crispy)
1 small onion, chopped
2 tbsp. all-purpose flour
2/3 cup white vinegar
1 1/3 cups water
1/4 cup sugar
1 tsp. salt
pepper, to taste
6 cups sliced and quartered red potatoes (cooked)

Sauté onion in bacon grease. Blend in flour slowly. Stir in vinegar and water and cook until thickened. Add remaining ingredients and simmer for 10 minutes.

Pour sauce over cooked potatoes and keep warm in a Dutch oven or Crock-Pot (LOW) for 6-8 hours. Serve warm.

Serves 6 to 8.

Submitted by: Lyle Siefker