Approx. 3 lb. boiling potatoes
1/2 lb. finely diced bacon
1/2 c. finely chopped onions
1/4 c. white wine vinegar
1/4 c. water
1/2 tsp. salt
1/4 tsp. ground pepper
2 tbsp. chopped parsley

Boil unpeeled potatoes until they show only very slight resistance when pierced with a fork. Do not overcook. Peel potatoes and cut into small slices. Set aside in tightly covered bowl. Cook bacon in skillet until brown and crisp. Scoop out the bacon pieces and drain on paper towel. Cook onions in remaining fat until transparent. Stir in the vinegar, water, salt and pepper, cook while stirring for about a minute.

Pour the hot sauce over the potatoes, mix gently. Gently stir the bacon pieces into salad. Sprinkle with parsley. Serve immediately.