Hot Potato Salad


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6 slices bacon
1/2 cup chopped onion
1 teaspoon salt
1 tablespoon sugar
1 tablespoon flour
1 teaspoon dry mustard
dash of pepper
3/4 cup water
1/4 cup vinegar
4 cups sliced boiled potatoes
2 hardboiled eggs, quartered


Fry the bacon until crisp. Remove from the skillet and pour off all but ¼ cup of fat. Add the onion and cook until lightly brown. Stir in the next six ingredients. Add the water and vinegar. Cook, stirring until thickened. Add the potatoes (mix lightly), the eggs and crumbled bacon. Let stand over heat until warm.

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