Ingredients

• 3 cups diced peeled potatoes

• 4 slices bacon

• 1 small onion, diced

• ¼ cup white vinegar

• 2 tablespoons water

• 1 ½ tablespoons white sugar, or more to taste

• 1 teaspoon salt

• ⅛ teaspoon ground black pepper

• 1 tablespoon chopped fresh parsley

Description

1. Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.

2. While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.