7	pounds	bacon, chopped
5	cups	all-purpose flour
3½	quarts	vinegar
3½	quarts	water
6	cups	sugar
1	cup	salt
4	tsp.	pepper
3½	quarts	chopped onion (about 4½ pounds)
1½	quarts	chopped pickles
7	gallons	hot sliced peeled cooked potatoes (about 45 pounds)

In a large skillet, fry bacon until crisp; remove to paper towels to drain.  Add flour to drippings; cook and stir until bubbly.  In a large kettle, heat vinegar, water and sugar to boiling.  Gradually add flour mixture; cook and stir until thickened.  Add salt, pepper, onion and pickles; mix well.  Place hot potatoes in serving pans.  Divide sauce among pans and stir to coat.  Sprinkle with bacon.

Makes about 7 gallons (100 servings)