2 lb. potatoes
6 strips bacon, slivered
Bacon fat rended from bacon or 1/3 c. oil
1/3 c. vinegar
1/3 c. water
1/4 c. parsley, chopped
Garnish with chopped parsley

Scrub but do not peel potatoes. Cook just until tender but still firm. Drain. Slice while hot into shallow ovenproof dish. If using bacon slivers saute in skillet, over medium heat and add onions until golden but not brown.

Add vinegar, water and parsley to skillet, stirring to combine ingredients. Salt and pepper to taste. Pour dressing over hot potatoes and keep warm in oven until ready to serve. Garnish with parsley. Serves 6-8.