Serves: 4
Total Calories: 248

5 or 6 medium potatoes, boiled and peeled (white or red, not Idaho)
1/2 pound bacon, cut into small pieces
1 tablespoon all-purpose flour
3/4 cup vinegar
1/4 cup water
1/4 - 1/2 cup sugar, to taste
salt and pepper, to taste
3 or 4 green onions, sliced, with stems or 1 small sweet onion, chopped

Boil potatoes with jackets on, drain, cool slightly and then peel and slice. While potatoes are boiling, make sauce as follows: fry cut up bacon until almost crisp. Drain off most of grease. Add flour, tanning slightly. Add vinegar, water, sugar, salt and pepper. After this is all mixed, add onion. Keep cooking and stirring until sauce is thickened (taste for seasoning). Pour hot mixture over sliced, boiled potatoes. Can garnish above with hard boiled eggs and then, if preferred, sprinkle a little paprika on sliced eggs. By making and experimenting a couple of times, you’ll find just exactly how you most prefer seasonings. Be sure there’s plenty of sauce.

Nutritional Facts:

Serves: 4
Total Calories: 248
Calories from Fat: 75

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
Strawberry Spinach Salad with Poppy Seed Dressing
Splendid Raspberry Spinach Salad
Spinach Couscous Salad
German Cabbage Salad
Red Cabbage Slaw with Poppy Seed Dressing
Mixed Broccoli and Cauliflower Salad
Better Than Potato Salad
Groff 's Potato Salad
Bildner’s Famous Red Potato Salad
German Potato Salad
Swiss Green Bean Salad
Broccoli and Raisin Salad
Peas and Cheese Stuffed Tomatoes
Zesty Shrimp Pasta Salad
Crevettes et Avocats
Turkey Salad with Strawberries
Curried Turkey Salad
Festive Chicken and Fruit Salad
Avocado and Grapefruit Salad with Celery Seed Dressing
Baked Apples, Extraordinary
Jellied Beet Salad
Creamsicle Salad
Frosted Apricot Salad
J & J’s Basil Cream Dressing
Boothbay Harbor French Dressing
Honey Mustard
Pennsylvania Dutch Dressing