Hungarian Bacon Potato Salad

Ingredients:
1 lb Kolozsvari Bacon (available at Zingerman’s Deli)
1 lb Yukon Gold Potatoes, peeled and large diced
1 sweet onion, peeled and small diced
1 Tbsp White Wine Vinegar
2 tsp Sugar
1 1/2 tsp All Purpose Flour
1 tsp Salt
A dash of Tellicherry Black Pepper

Instructions:
1. Pre-heat oven to 400°F.
2. Add 1 tsp salt to water.
3. Bring salted water to a boil.
4. Add Yukon Gold Potatoes to boiling water and cook for 12 minutes (or until your desired tenderness).
5. Meanwhile, bake 1 lb of Kolozsvari in pre-heated oven for 20 minutes.
6. Remove potatoes from stovetop, strain, and add to a serving bowl.
7. Remove bacon from oven and place on a plate.
8. Add bacon fat from tray pan to a cast iron or sauté pan. Turn on burner to medium heat.
9. Add sweet onion to bacon fat. Stir continuously until tender and translucent.
10. Sprinkle flour over onions and stir in, continue to sauté for a few minutes till browned.
11. Sprinkle sugar over onions and stir.
12. Add white wine vinegar to pan to deglaze.
13. Scrape onions and sauce from pan into the serving bowl.
14. Crumble or chop of the bacon pieces. Add 3/4 of the bacon to the bowl.
15. Grind some fresh Tellicherry black pepper to taste add to the bowl.
16. Stir to combine.
17. Sprinkle remaining bacon on top. Serve warm.