Back Home in Indiana Potato Salad

2 pounds potatoes
6 slices bacon, chopped
1/2 cup minced onion
1/3 cup vinegar
1/3 cup water
1 tablespoon parsley

Boil potatoes with skins until slightly tender. Remove from water and slice while still hot into Pyrex 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.

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