A summer classic recipe served at my parent’s house for the past thirty-five years.
3 pounds cooked, peeled and sliced potatoes
1 cup sugar
2 tbs. flour
1/2 cup white vinegar
chopped onion to taste
1/4 pound bacon
2 cups hot water
Salt and pepper to taste
Bring enough salted water to boil to cook the potatoes (with skins on) until done, but firm. Drain and run under cold water. Drain again, peel, slice and set aside in a covered dish.
Measure the sugar and flour together in a bowl and then stir in the eggs. Add the vinegar and onion and let stand.
Chop and fry the bacon. Remove the bacon and add 2 cups of hot water to the bacon drippings.
Bring to a boil and then slowly add the sugar, egg, flour, vinegar and onion. Cook slowly until thick. Add salt and pepper to taste.
Pour over potatoes. Add the bacon and fold in until mixed well.
Chill for at least three hours, but best served overnight. Before serving, warm slightly so the rendered bacon drippings have a chance to reincorporate.