from Jim Stuhltrager, Holmes, Pa.)
21/2 pounds unpeeled red-skinned potatoes
6 bacon slices
1/2 cup chopped red onion
1/2 cup white wine vinegar
1/2 cup water
2 teaspoons coarse-grained mustard
2 teaspoons sugar
2 teaspoons salt
Pepper to taste
Chopped fresh dill
Chop potatoes into 1/4-inch slices. Boil until tender (about 10 minutes). Drain and transfer to bowl. Cook bacon in large skillet over medium heat until brown. Transfer to paper towels.
Add onion to bacon drippings; saute for 2 minutes. Add vinegar, water, mustard, sugar, salt and pepper to onions. Simmer for about 4 minutes.
Turn off heat. Add potatoes to skillet and toss to coat with dressing. Transfer to bowl. Chop bacon and sprinkle it and dill on top.