- 10 minutes
- 20 minutes
- Place bacon in a large deep skillet over medium-high heat. Fry until crisp and brown. Remove from the pan, chop into small pieces and set aside.
- Add onion to the bacon drippings, and cook over medium heat until caramelized. Add vinegar, water, sugar, salt and pepper to pan. Bring to a boil, then add the potatoes and heat through. Lightly toss in half of the bacon.
- Transfer salad into a large serving bowl and top with remaining bacon and parsley. Serve immediately.