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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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2 ½ pounds red skinned potatoes, well scrubbed
¼ pound bacon, diced
¼ cup vinegar
½ cup water
¼ cup sugar
¾ cup, or more, flour
salt and freshly ground pepper, to taste
1 medium onion, chopped
Boil unpeeled potatoes in water until tender; drain, let cool slightly; cook bacon in skillet until crisp; drain off drippings except 2 tablespoons. Over low heat, add vinegar, water and sugar, mixing well; add enough flour to thicken slightly, stirring to avoid lumps; dice warm potatoes in a large bowl and pour bacon mixture over potatoes; add salt, pepper and onion; mix, let cool to room temperature; may be served chilled if desired.