8 medium waxy potatoes, such as thin-skinned red or white
6 to 8 slices of bacon
½ to ¾ cup chopped onion
2 ½ to 3 tablespoons all purpose flour
1 ½ cups hot chicken stock
½ cup cider vinegar
¼ cup Cattlemens Award Winning Classic Barbecue Sauce
1 ½ tablespoons sugar
1 teaspoon salt
½ teaspoon black pepper, or more to taste
1 teaspoon dry mustard
1. Cover the potatoes with cold water and bring to a boil. Reduce the heat and cook gently as you prepare the rest of the dish. Keep an eye on them, as you only want to cook until just tender.
2. As the potatoes cook, fry the bacon until crisp and drain, reserving the bacon drippings. Crumble the bacon and set aside.
3. Measure ¼ cup of bacon drippings and set aside for dressing.
4. In a few tablespoons of the remaining bacon drippings (use just enough to film the bottom of the skillet), sauté the chopped onions until tender but not browned.
5. To make the dressing, heat the reserved ¼ cup bacon drippings in a skillet or saucepan over medium heat until very warm. Sprinkle in the flour, using more flour if a thicker dressing is desired and less for a thinner dressing, and whisk for about 1 minute.
6. Whisk in the hot stock, barbecue sauce and vinegar, and continue cooking and whisking over low heat until the dressing is smooth and thickened. Add the sugar, salt, pepper and mustard. Taste for seasoning and correct as needed. The dressing can also be thinned by adding a little warm vinegar and/or stock, if desired.
7. When the potatoes are just tender, drain and peel while still warm. Slice them into a bowl. Add the sautéed onion mixture, the reserved crumbled bacon, and the dressing, tossing gently until the potatoes are well coated and the ingredients are well blended. Serve hot or at room temperature.