Time: 1 hour
Makes: 6 servings

Ingredients

6 medium potatoes, unpeeled
water
6 slices bacon, cut into 1/2
-inch pieces
1/2 cup chopped onion
2 teaspoons sugar
2 teaspoons salt
1 teaspoon all-purpose flour
1/8 teaspoon pepper
3 tablespoons red wine vinegar
minced parsley for garnish

Instructions

1. In 4-quart saucepan over high heat, heat potatoes and water to cover to boiling. Reduce heat to low; simmer 20 to 30 minutes until fork-tender.
2. Drain potatoes and allow to cool slightly. With sharp knife, peel and dice potatoes.
3. Meanwhile, in 10-inch skillet over medium heat, cook bacon until crisp; remove bacon to paper towels to drain.
4. Spoon off all but 2 tablespoons bacon fat from skillet. Add onion; cook until tender, about 5 minutes, stirring often.
5. Stir in sugar, salt, flour and pepper until mixture is well blended.
6. Gradually stir in red wine vinegar and 1/2 cup water. Cook, stirring the mixture constantly, until it is slightly thickened and boiling.
7. Gently stir in potatoes and bacon; heat through then transfer salad to warm bowl or platter. Garnish with minced parsley.