Hot Bacon Potato Salad

Cut washed red potatoes into bite-sized chunks, leaving skin intact for authenticity and texture.

Place potatoes in a large pot, cover with salted water, and bring to a boil over high heat.

Reduce heat and simmer until potatoes are tender but still hold their shape, approximately 10-12 minutes.

While potatoes cook, cut bacon into small pieces and dice the small onion.

In a large skillet, cook bacon over medium heat until crispy, then transfer to a paper towel-lined plate, leaving bacon fat in the pan.

Add diced onion to the bacon fat and sauté until softened and lightly golden, about 3-4 minutes.

Sprinkle flour over the onion mixture and stir constantly for 1 minute to create a roux base.

Pour in vinegar and water slowly while whisking to avoid lumps, then add sugar and salt, stirring until smooth.

Return bacon to the skillet and simmer the dressing over medium-low heat for 2 minutes to meld flavors.

Drain cooked potatoes thoroughly and transfer to a serving bowl while still warm.

Pour the warm bacon-vinegar dressing over potatoes and toss gently but thoroughly to coat, allowing the warm salad to absorb the flavors.

Serve immediately while still warm, as this salad is best enjoyed at its peak temperature in the Hungarian tradition.