Best served hot but can be eaten cold.
Place potatoes in pot and cover with water. Bring to a boil and cook for about ten minutes remaining until easily pierced with a fork. Drain, set aside to cool. Cook bacon until browned and crisp. Add onion to the bacon grease and cook over medium heat until browned. Add vinegar, water, sugar, salt and pepper to the pan. Bring to a boil then add the potatoes and parsley. Crumble half the bacon into the mix. Heat through, transfer to a serving dish. Crumble the remaining bacon over the top and serve warm.
0 servings