9 medium potatoes, cooked until tender
9 slices bacon
1 medium chopped onion
2 tbsp. sugar
2 tbsp. flour
1/3 c. vinegar
1 1/2 c. water

Fry bacon until crispy. Remove bacon from pan. Sauté onion until golden brown. Add sugar, flour, vinegar and water slowly until thick. Pour over drained potatoes. Crumble bacon and add to potato salad. Salt and pepper to taste.

Serves 6 to 8.