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8 slices bacon

3 tablespoons flour

1/4 cup chopped onion

2/3 cup vinegar

2/3 cup water

1/3 cup sugar

2 teaspoons salt or to taste

Freshly ground pepper to taste

1 teaspoon dry mustard

1/2 teaspoon crumbled whole rosemary leaves

2 quarts cooked diced or sliced potatoes

1/2 cup chopped fresh parsley

1. Fry bacon until crisp. Remove from pan and crumble. Add onion to the bacon fat in pan and cook until softened.
2. Add the flour and cook for 1 minute. Stir in vinegar, water, sugar, salt and spices. Cook only until mixture is of medium thickness.
3. Add sauce to potatoes, parsley and crumbled bacon. Mix carefully to prevent breaking up the potatoes.

Serves 8 to 10.