4 lb. potatoes

Boil until tender. Drain. Run cold water over them. When cool, peel and cut into thin slices.

Sauce:

1/2 c. bacon drippings
1/2 c. sugar
3 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1 c. cider vinegar
1 c. water
4 green onions, diced

Cut bacon into small pieces. Fry until brown. Remove bacon pieces from drippings. Add more bacon fat to make 1/2 cup drippings. Blend sugar, flour, salt and pepper together. Add to bacon drippings. Stir to make a smooth paste. Add vinegar and water. Boil 2 to 3 minutes, stirring constantly. Combine hot sauce, sliced potatoes and onion. Use spatula to stir so potatoes are not crushed. LET STAND AT ROOM TEMPERATURE 3 TO 4 HOURS. Sprinkle with pieces of bacon before serving.

Yield: 10 to 12 servings.