Drop the unpeeled potatoes into a large pot. Pour in enough cold water to cover them completely. Add a couple of tablespoons of salt to the water and bring it to a boil.

Boil them briskly until they show only the slightest resistance when pierced with the point of a sharp knife. It will take about 15 to 25 minutes, depending on the size of your potatoes. Be careful not to let them overcook, or they will fall apart when sliced.

Drain the potatoes in a colander, then peel them (if desired) and cut them into ¼ inch slices. Set the potatoes aside in a bowl tightly covered with foil.

In a heavy 8-to 10-inch skillet, cook the diced bacon over moderate heat until brown and crisp. Remove the bacon bits with a slotted spoon and spread them out on paper towels to drain.

Add the onions to the fat remaining in the skillet. Cook, stirring frequently, for 5 minutes or until they are soft and transparent but not brown.

Sprinkle flour, sugar, salt and pepper over onions and cook over low heat, constantly stirring, till the mixture is bubbly.

Add the vinegar and water (or broth). Stir constantly until it boils. Boil for 1 minute and remove from heat. Pour the hot sauce over the potatoes. Stir the potato slices gently with a large spoon or spatula to coat them evenly with the onions and vinegar mixture.

Gently stir the reserved bacon pieces into the salad. Taste for seasoning.

Serve at once or cover and set the salad aside at room temperature until you are ready to serve it. Just before serving, stir the salad gently and sprinkle the top with parsley.

This is a wonderful side dish when serving Sauerbraten and red cabbage. Enjoy!