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2 lb. sm. new red skinned potatoes
Salt to taste
6 slices lean bacon
4 tbsp. finely chopped onion
3 tbsp. finely chopped parsley
Freshly ground pepper to taste
1 tbsp. wine or herbed vinegar
5 tbsp. peanut or vegetable oil
Lettuce leaves for garnish

Put the potatoes in a kettle, add cold water, and salt to taste. Bring to the boil, cook to tender, 15 to 20 minutes. Remove from the heat and drain.

Peel potatoes when cool enough to handle. Cut into 1/4 inch thick slices and put them in mixing bowl.

Meanwhile, cook bacon (both sides) until crisp. Drain on paper towels. Chop coarsely and set aside. Add the onion, parsley, salt, and pepper to taste to the potatoes. Add the vinegar and oil and half the bacon, then toss the mixture.

Spoon into salad bowl and garnish with the remaining bacon bits and lettuce leaves, Romaine recommended. Yield: 6 to 8 servings.

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