Cook 5 or 6 potatoes with skins on in a 3 quart kettle. Cook until firm, not overcooked. Peel and slice into bowl. Add: 1/2 green pepper (diced) 1 sm. onion (diced finely) Parsley - optional

Put diced vegetables on top of potatoes.

SAUCE:

Dice 1/4 pound bacon and brown on low heat - don't scorch fat. Drain bacon on
paper towels. Leave 2-3 tablespoons bacon drippings in pan. Add 2-3
tablespoons flour and stir over low heat until golden. Add 2 cups hot water and
blend, stirring until creamy. Add 1/3 cup white vinegar, 2/3 cup sugar, and 1
teaspoon salt, pepper to taste.

Pour "gravy" over vegetables on potatoes. Add bacon reserving some for garnish. Mix well. Garnish with sliced boiled eggs, parsley, and leftover bacon. Chill or serve warm.