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Boil the potatoes whole, without peeling, until fork tender. Drain and allow to cool until you can handle them. Slice as thin as you can into a large bowl. Set aside.
In a large skillet, fry bacon until crisp. Remove to a paper towel-lined plate and reserve the bacon grease in the skillet. Crumble bacon on top of the potatoes in the bowl.
Saute onions in bacon grease over medium heat until tender. Remove skillet from heat and stir in the water, vinegar, sugar, and flour (add flour a little at a time to your liking, you can always add a little more later). Also, add salt and pepper to taste (I start with 1 tsp of salt and 1 tsp of pepper).
Return to heat and bring just to a boil while stirring constantly. Boil for one minute, while still stirring. Remove from heat and pour over the bacon and potatoes. Carefully stir until well coated and serve warm.