Ingredients
4-1/2 pounds red potatoes (about 18 medium)1/2 pound bacon strips, diced1 medium onion, chopped4 teaspoons all-purpose flour3/4 cup sugar3/4 cup cider vinegar1 cup heavy whipping cream
Preparation
Cut potatoes into 1/2-in. cubes; place in a stock pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender.
In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 5 tablespoons drippings. Set bacon aside.
In the same pan, saute onion in drippings until tender. Stir in flour until blended. Gradually stir in sugar and vinegar. Bring to a boil; cook and stir for 2 minutes until thickened.
Remove from the heat; gradually whisk in cream. Set aside. Drain potatoes. Transfer to a large bow; add reserved onion mixture and bacon. Stir gently to coat. Serve warm.
