Cut potatos into large chunks and boil, with skins on, until tender. Drain and allow to cool.

Fry bacon until cripsy. Remove and saute onion in bacon dripppings, about 2 minutes. Add flour and allow to thicken for just a minute. Add cold water and bring to a boil. Reduce heat and add vinegar and salt, pepper and paprika to taste.

Remove skins (all or just some) and transfer potatos to oven-safe serving dish. Cover with onion mixture and toss lightly. If dry, add some warm water. Crumble bacon and put over the top. Dish can now be refrigerated until ready to serve.

Before serving, heat at 350 degrees for 30 minutes or until warmed through. If desired, you can grate a hard boiled egg over the top. Can be served hot or cold.