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1 pound bacon
5 pounds red potatoes, peeled and cut in chunks.
2 onions, sliced
2/3 cup cider vinegar
2/3 cup water
1/3 cup sugar
3 TBS flour
2 tsp salt
2 tsp dried mustard |
Boil potatoes until tender. Drain. Cool slightly and cut in bite-sized pieces.
Fry bacon until crisp. Cool and reserve 1/3 cup of drippings.
Saute onions in dripping until almost carmelized.
Combine remaining ingredients with onions and bring to a boil.
Pour over the potatoes and mix well. Serve warm.
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