2 lb. new potatoes
1/2 lb. fresh mushrooms
3/4 lb. bacon
3/4 c. chopped onion
1 c. sour cream
3/4 tsp. salt
1/4 c. dry parsley flakes

Cook potatoes in boiling salted water until tender, pat, dry and cube. Rinse mushrooms, pat dry, and slice; set aside. In a large skillet, cook diced bacon until crisp; set aside. Set aside 1/4 cup bacon drippings and saute onions and mushrooms for 3 minutes. Stir in sour cream (more to taste), salt, and dash of white pepper. Add parsley, potatoes, and bacon. Cover over low heat, just until hot, stirring gently. Makes 6 servings.