Boil potatoes and cut into bite sized pieces. (skin on or off at preference)

Chop bacon and cook.

Drain only the bacon fat from the pan and replace with the olive oil.

Chop onions and cook until transparent in same skillet.

Mix together salt, pepper, vinegar, and sugar. Done to taste.

Stir to warm and dissolve.

Taste and adjust. This needs to be potent because the potatoes will absorb and dilute the flavors. Make sure it's salty and vinegary enough.

Pour mixture over potatoes and mix.

Let sit for several hours and taste.

Adjust ingredients as necessary.

Serve warm or room temperature and optional garnish of chives or extra bacon.