This is a fantastic additon to smoked meats. Especially smoked sausages, pork roast and sauerkraut or ribs. This recipe is originally from the late 1800's and is formally known as Dacotah House German Potato Salad. It's been in my family for years. I haven't made it in some time and today I got the urge so I will share here. I doubled the following recipe and it didn't quite fill the 6qt. crock. 2lbs. red potato's cooked with jackets. I steam them not boil. Let them cool and peel the jackets. Cut 6 to 7 slices bacon and fry. Not crisp or brown but done. When bacon is nearly done throw in about 1 small diced onion. Remove from heat when onion is just warm. Slice potatoes and season with: 1 tsp salt 1/4 tsp cbp and 1/2 tsp Accent or Lawrys ( this is optional) Now in a sauce pan cook: 3/4 cup sugar 3/4 cup vinegar 1 1/2 cup water Bring this under medium to medium high heat to a near boil. Thicken this mixture with: 1 1/2 T flour 1 1/2 T cornstarch (both ingredients mixed with water.) Slowly add the flour cornstartch mixture stirring almost constantly. You will be able to feel the mixture thickening. I look for something just a bit thinner than say salad dressing. The starch in the potatoes will thicken it further later on. Bring to a boil and pour over the potatoes bacon and onion mixture. Mix carefully but well. This takes a few hours to blend and is better served the next day when the all the flavors have fully combined. As you can see i use a crock pot. Make it the day before and let it slow cook all the next day untill the main course is ready. I am making Landjaegers (smoked German sausage) to go with it tomorrow. Hope you enjoy!!