Excellent recipe! Very much like grandma and my mom Arndt made as I grew up in chi-town! I noticed it doesnt say what kind of potato to use- and our family always added hard boiled egg- so heres my twist. I used 2 ea. 3-lb bags of yukon golds, and steamed them with the delicious skin intact. Like everybody else i used more bacon so i could get more sauce. Other than that I pretty much followed the recipe {doubled}. I would add a hint when you make the sauce put your face down in there and sniff- it should smell vinegary but not overpowering- if so add some sugar. Oh, also- forget the water and make it michelob beer to thin it {or your brand?} enjoy! Tom

Reviewed On: Sep. 30, 2007