Fry bacon pieces and chopped onion together until bacon is cooked through to as crispy as you’d like it.
Remove the bacon and onion from the pan and drain on a paper towel. Leave the bacon grease in the pan (it should be about 2 tablespoons of fat. If there is less, add oil).
In a small bowl, mix together the sugar, salt, pepper, vinegar and water. Set aside.
Add the flour to the grease in the skillet and use a whisk to blend it.
Add the sugar/water mixture to the pan with the bacon grease roux. Use a whisk to mix well.
Bring to a boil, stirring occasionally, and allow the mixture to slightly thicken.
Place the cooked potatoes in a bowl and add the bacon and onion.
Pour the dressing over the potatoes. Mix well.
The calories shown are based on the recipe serving 8, with 1 serving being 1/8 of the salad. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**