Categories: Vegetables, Salads 
      Yield: 1 servings 
  
      5    Bacon strips 
    3/4 c  Chopped onion 
      2 tb All-purpose flour 
    2/3 c  Cider vinegar 
  1 1/3 c  Water 
    1/4 c  Sugar 
      1 ts Salt 
    1/8 ts Pepper 
      6 c  Sliced cooked peeled 
           -potatoes 
  
  In a large skillet, fry bacon until crisp; remove and set aside. Drain all 
  but 2-3 tablespoons of drippings; cook onion until tender. Stir in flour; 
  blend well. Add vinegar and water; cook and stir until bubbly and slightly 
  thick. Add sugar and stir until it dissolves. Crumble bacon; gently stir in 
  bacon and potatoes. Heat through, stirring lightly to coat potato slices. 
  Serve warm. 
   
  Yield: 6-8 servings. 
   
  From the files of Al Rice, North Pole Alaska.    Feb 1994