1/2 c. salad oil
1/4 c. grated Parmesan cheese
1/4 c. lemon juice
1 tbsp. salt
1 tbsp. Worcestershire sauce
1/4 tsp. pepper
5 lb. potatoes, cooked
8 bacon slices, fried and crumbled
1 med. onion, chopped
1/4 c. chopped parsley
2 hard cooked eggs, sliced

About 3 hours ahead or early in the day, in a large bowl with fork, beat first 6 ingredients until well blended. Add potatoes, bacon, onion, and parsley to mixture; toss gently to mix well. Arrange egg slices on top. Cover and refrigerate. Makes 8-10 servings.