Serves: 5
Total Calories: 150
Boil potatoes with skins until slightly tender. Remove from water and slice while still hot into glass baking dish. Sauté chopped bacon and onions, only until onions are almost, but not quite brown. Stir in vinegar, water, parsley, salt and pepper to taste. Pour over potatoes and warm in oven to serve. Sprinkle additional parsley for decoration before serving.
This Back Home in Indiana Potato Salad recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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