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My mother has had this recipe for more than 50 years. According to her notes, it dates back another 150 years. Four potatoes, peeled and sliced
Two bay leaves
Four whole peppercorns
One-half teaspoon salt
Dash paprika
One- and one-half tablespoons butter
Three tablespoons flour
One medium size onion, chopped
Two tablespoons vinegar, or to taste
Three cups reserved potato water
Using enough water to cover potatoes in pot (at least three- and one-half cups), cook potatoes with bay leaves, salt and whole peppers. Do not allow to get too soft. Meanwhile, in separate pan heat butter; add chopped onion. When onions have started to lightly brown, sprinkle in flour. Stir continually over medium low heat until golden brown.
After potatoes are just cooked, remove them from the water but reserve water, straining out peppercorns and bay leaves. Add potatoes and three cups potato water to mixture in pan. Stir well, then add vinegar and paprika. Cook until sauce is medium in consistency. Serve.
Yield: Four to six side servings
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