| 3 | Small | Russet Potatoes | |
| 3 | Slices | Bacon, THICK Sliced | |
| 1/2 | Small | Onion | |
| 2 | TABLEspoon | All Purpose Flour | |
| 1/3 | Cup | Water | |
| 1/4 | Cup | Apple Cider Vinegar | |
| 4 | TABLEspoon | Sugar | |
| Salt | |||
| Pepper |
| Boil potatoes in salted water until just tender. Approx. 13 minutes. Drain, run cold water through pan. Let potatoes set in cold water for 5-10 minutes or until cool enough to handle. Peel potatoes. Slice, set aside in bowl. Fry bacon in strips until crunchy. Remove and drain, reserving bacon fat. Combine water, vinegar and sugar, mixing thoroughly. Slice onion into thin moons, fry for 2 minutes, until translucent. Add enough flour to pan to absorb grease without getting clumpy. Whisk to combine, making a loose roux. Pour liquid slowly into the roux, whisking continually. Scrape contents of pan over bowl, gently combining with potatoes. Shred bacon strips into large bits, mixing gently into potatoes. |