Esther'S Potato Salad - cooking recipe

Ingredients

1/2 lb. bacon
1 1/2 c. water
1 1/2 c. vinegar
1 1/2 c. sugar
salt and pepper to taste
minced onion to taste
3 lb. potatoes
4 hard-boiled eggs
3/4 c. water
4 Tbsp. flour

Preparation

Boil small potatoes; peel and slice into bowl when cooled. Fry or microwave bacon until crisp; measure slightly less than 1/2 cup and add this to 1 1/2 cups water, vinegar and sugar, plus salt and pepper to taste.
Boil vigorously for more than 5 minutes (can be microwaved).