9 med. sized boiling potatoes (about 3 lbs.), scrubbed but not peeled
1/2 lb. bacon, finely diced (about 1 1/2 c.)
1/2 c. finely chopped onions
1/4 c. white wine or cider vinegar
1/4 c. water
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 tbsp. finely chopped parsley

Drop the unpeeled potatoes into enough boiling water to cover them completely. Boil them briskly until they show only the slightest resistance when pierced with the point of a sharp knife. Be careful not to let them overcook or they will fall apart when sliced. Drain the potatoes in a colander, then peel and cut them into 1/4" slices. Set the potatoes aside in a bowl tightly covered with aluminum foil.

In a heavy 8" to 10" skillet, cook the bacon over moderate heat until brown and crisp. Spread it out on paper towels to drain. Add the onion to the fat remaining in the skillet and cook, stirring frequently, for 5 minutes or until they are soft and transparent but not brown. Stir in the vinegar, water, salt and pepper and cook, stirring constantly, for a minute or two. Pour the hot sauce over the potatoes, turning the slices about gently with a large spoon or spatula to coat them evenly with the onion and vinegar mixture. Gently stir the reserved bacon pieces into the salad. Taste for seasoning.

Serve at once or cover and set the salad aside at room temperature until you are ready to serve it. Just before serving, stir the salad gently and sprinkle the top with parsley. Serves 6 to 8.