9 med.-size potatoes, about 3 lbs.
1/2 lb. bacon, firmly diced
1/2 c. chopped onions
1/2 c. white vinegar
1/4 c. water
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. chopped parsley

Boil potatoes briskly until they show only the slightest resistance when pierced with a sharp knife. Do not over cook or potatoes will fall apart when sliced.

Peel and slice potatoes when cooled enough to handle. Set aside; cover with foil. In heavy 8 to 10-inch skillet, cook bacon over medium heat until brown and crisp. Spread on paper towel. Add onions and bacon in skillet and cook, stirring frequently, for 5 minutes. Stir in vinegar, salt, water, pepper and cook for a minute or so, stirring all the time. Pour over potatoes, turning gently. Add bacon, stirring gently. Before serving, stir again and sprinkle with parsley.