GERMAN-STYLE POTATO SALAD

5 strips bacon
2 pounds cooked potatoes
1/2 cup cider vinegar
1 medium red onion, chopped
1/2 cup chopped fresh parsley
salt and pepper (to taste)

In a large skillet, fry the bacon until crisp, remove, cut into small pieces, and set aside.

Slice cooked potatoes while they're still warm, and sprinkle with vinegar.

Add onion to bacon drippings (add oil if necessary) and cook onion until soft.

Toss onions with warm sliced potatoes. Add bacon pieces and parsley, and salt and pepper to taste.

Serve warm or at room temperature.

Servings: 4
Source: Yankee Magazine