5 # Red Potatoes
3 Cups water
3 Cups brown sugar
2 Cups apple cider vinegar
1 # Bacon
2 Large sweet onions
Wash potatoes and boil with skins on until soft but still firm. Drain and set aside to cool. (They are easy to peel after cooked with just a butter knife.)
While the potatoes are cooking; brown bacon in a skillet until done enough to crumble. Set aside on paper towel to cool and reserve enough of the bacon grease to simmer the onions in.
Peel the onions and shred or dice them according to your preference. Sauté the onions until tender.
Mix 3-4 tablespoons cornstarch in a cup with cold water until cornstarch is dissolved. Put water, brown sugar and cider vinegar into a large kettle and bring to a boil, reduce heat and slowly add cornstarch mixture while stirring the sauce until desired thickness.
Peel and slice potatoes into a large serving bowl, mix in the crumbled bacon, onions and as much sauce as you desire.