- 1½ pounds Boiling Potatoes, cooked
- 1 medium-size Onion, sliced thin
- 6 strips Bacon, chopped fine
- ⅓ cup Vinegar
- ½ cup Water
- 2 teaspoons All-Purpose Flour
- 3 teaspoons Sugar
- 1½ teaspoons Salt
- ¼ teaspoon Pepper
- ½ cup Chopped Parsley
Sauté chopped bacon until crisp. Drain off as much bacon fat as desired. Add chopped onion and sauté about 2 minutes. Add all other ingredients except potatoes, and cook until slightly thick. Last, add sliced potatoes and blend well. Remove from heat and serve warm. Excellent served with frankfurters. Serves 4.
From The New Antionette Pope School Cookbook page 331 © 1961. Earlier editions © 1948 and 1953 by Antoinette and Francois Pope. The Macmillan Company, New York.