Ingredients:

3 pounds red potatoes

1 pound bacon strips, chopped

1 large onion, chopped

3 tablespoons all-purpose flour

2/3 cup sugar

1/3 cup packed light brown sugar

2-1/2 teaspoons salt

1/2 teaspoon pepperr

1/3 cup cider vinegar

2 cups water

minced fresh chives, optional

Directions:

1. 1. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until potatoes are tender, about 15 minutes. Drain; cool slightly. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels, reserving 3 tablespoons drippings.
2. 2. For dressing, saute onion in drippings over medium-high heat until tender, 4-6 minutes. Stir in flour until blended. Stir in sugars, salt and pepperr. Gradually stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir until slightly thickened, 4-6 minutes. Slice potatoes; place in a greased 5- or 6-qt. slow cooker. Top with dressing; sprinkle with bacon. Cook, covered, on low until heated through, 3-4 hours. If desired, sprinkle with chives.

Bon Appetit!