6 med. potatoes
1 med. onion
1/2 lb. bacon, diced
1/2 c. vinegar
1 tsp. salt
1/4 c. water
Dash of pepper

Cook potatoes in jackets. Drain until cool enough to handle, peel and slice thinly. Keep warm. Fry bacon until crisp. Drain off half of drippings. Saute onions until transparent. Add vinegar, water, salt, and pepper. Heat. Add potatoes and toss lightly. Top with finely chopped parsley.