5 lbs. red potatoes
8-12 slices bacon, raw chopped
½ cup white vinegar
1 ½ cup water
¾ cup sugar
3 tablespoons flour
1 large onion, diced
In a large stock pot boil potatoes with skin on until slightly soft (do not overcook or the potato salad will be mushy). Drain potatoes. Peel and slice 1/4 inch thick layering in a large bowl with diced onion, season with salt and pepper and set aside.
In a 3 quart sauce pan, cook chopped bacon until crispy. While bacon is cooking, whisk together the vinegar, water, sugar and flour in a medium bowl.
When bacon is fully cooked and crisp add the vinegar mixture to the pan (do not remove bacon grease). Bring to a boil, whisking until thickened (about 2-3 minutes).
Pour hot bacon mixture over potatoes and onion stirring gently to coat. Allow to cool, refrigerate and serve cold or at room temperature.