Ingredients
- 3 cups diced peeled potatoes
- 2 small onion, diced
- 1/4 cup white vinegar
- 2 tablespoons water
- 3 tablespoons white sugar
- 1 teaspoon salts
- 1/8 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley.
DIRECTIONS
- Place the potatoes into a pot, and fill with enough water to cover.
- Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- Place the bacon in a large deep skillet over medium-high heat.
- Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
- Add onion to the bacon grease, and cook over medium heat until browned.
- Add the vinegar, water, sugar, salt and pepper to the pan.
- Bring to a boil, and then add the potatoes and parsley.
- Crumble in half of the bacon. Heat through, then transfer to a serving dish.
- Crumble the remaining bacon over the top, and serve
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