Hungarian Hot Bacon Potato Salad recipe

8 red potatoes, peeled and diced
1 small onion, chopped
1/4 lb. bacon
3 Tb. vinegar
2 Tb. flour
2 ts. sugar
1 ts. salt
1 c. water

Cook potatoes in boiling water until tender.
Drain and place in bowl.
Dice the bacon and fry until almost crisp.
Remove, drain and place in bowl with potatoes.
Saute onions in reserved bacon fat. Remove onions with slotted spoon.
In at least 2 Tb. bacon fat, cook the flour until smooth and bubbly, add 3 Tb. and 2 ts. sugar, 1 ts. salt, and enough water to make a medium sauce (about 1 cup or more).
Bring to a boil and cook until sauce is thickened.
Pour over ingredients in mixing bowl, and toss and mix.
Taste, and if needed, add more salt. (Vinegar and bacon are salty, so add salt last).
Serve with hot baked ham, or sausage.
Makes 4 servings.