Christine's Hot German Potato Salad

Cook the potatoes, peel them, and slice them while still warm.

Fry the bacon until crisp, then remove it and keep enough fat in the pan for the onions.

Cook the onion slices in the bacon pan with water, tarragon vinegar, and sugar until soft.

Crumble the bacon back into the pan and thicken the sauce lightly with flour or cornstarch.

Fold in the potato slices carefully and season with salt, pepper, and tarragon.