On Tue, 11 Aug 2020 03:05:14 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, August 10, 2020 at 11:21:19 PM UTC-4, U.S. Janet B. wrote:
>> HOT GERMAN POTATO SALAD
>> Origin: Dorothy Glaeser
>>
>>
>> 8 Slices of bacon, diced. Fry until done but not crispy. Remove from
>> the pan and drain
>> Keep 4 Tablespoons bacon fat in the pan.
>> Saute (in the bacon fat) until golden, one large onion, diced.
>> Add: 4 Tablespoons white sugar
>> 2 Tablespoons white flour
>> 1 teaspoon table salt
>> Add: ¼ cup white vinegar
>> 1 ½ cups water
>> Stir over medium heat until smooth.
>> Use red skinned potatoes, about 3 pounds. Boil them whole until a
>> paring knife just pierces the potato. Peel and slice the potatoes. I
>> slice each potato into the sauce separately so that the potatoes don't
>> stick together.
>> Stir in the bacon.
>> Keep warm until service
>>
>> Janet US
>
>If that seems like too much sugar, one could cut back on it. I
>have a recipe that uses none (but less vinegar, IIRC). I posted
>it on RFC a couple of weeks ago.
>
>Cindy Hamilton

This is a mild sweet/sour sauce. The vinegar and sugar are equal.
(4Tbsp. equals 1/4 cup) The potatoes absorb the flavors, that's why
it is good to leave the pot on the heat at low simmer for awhile to
allow the flavors to marry.
Janet US