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1
Place the potatoes in a large pot and cover with cold water.
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2
Bring to a boil and cook over medium-high heat for 30 minutes, or until a fork slides easily into the largest potato.
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3
Drain off the water and let stand until cool enough to handle.
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4
Peel the potatoes and cut them into 1/8-inch-thick slices.
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5
Cut the bacon strips into 1/4-inch-wide pieces, place in a large frying pan, and cook over medium heat for 10 minutes.
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6
Meanwhile, peel the onion and chop into 1/4- to 1/2-inch pieces.
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7
Add the onion to the pan and cook for 10 minutes, or until the bacon just begins to get crisp.
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8
Remove the bacon and onions from the pan and drain on paper towels.
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9
Drain off most of the grease, leaving about 1/4 cup in the pan.
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10
Stir in the flour and cook over medium heat, stirring constantly, for 1 minute, or until it begins to bubble.
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11
Stir in the white wine vinegar and sugar.
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12
Slowly add the water, a little at a time, stirring until completely smooth after each addition.
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13
Cook for 5 minutes, or until the mixture is bubbly.
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14
Add the bacon and onion to the pan and stir until combined.
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15
Add the potato slices and stir gently until completely coated.
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16
(If your pan is too small to hold all the potatoes, you can pour the sauce over the potatoes in the bowl and stir.)
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17
Place in a serving bowl and serve warm.
