8 (2") salad potatoes

Cook until tender, about 1 hour, and let cool a bit. Peel and slice into bowl. Add 1/2 teaspoon salt and a little pepper. Cut 1/2 small onion in pieces and add to potatoes. Fry about 5 slices of bacon and crumble into potatoes and onion. Add grease, if not too much.

1/2 c. vinegar
1/2 c. sugar
1/2 c. water

Mix together and bring to boil.

3 tbsp. cornstarch
1/2 c. cold water

Mix together and add to vinegar mixture as it boils. Will thicken quickly. When clear, pour over potatoes. If too thick, add a little hot water, spoon by spoon until desired thickness. Let stand a little to draw flavor through.