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1/2 lb. bacon, cooked and
6 Tbsp. drippings
1 large onion, chopped
1 c. vinegar
1 1/2 Tbsp. sugar
1 tsp. pepper
3 lb. potatoes, cooked with
peelings until barely done,
then peel and slice
2 Tbsp. chopped parsley

Add onions to hot bacon drippings in frying pan and
saute until tender. Stir in remaining ingredients; bring to a
boil. Add reserved crumbled bacon. Pour over sliced potatoes;
toss lightly with parsley.

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