Directions

1. 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.
2. 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.
3. Transfer salad into a large serving bowl and top with remaining bacon and parsley. Serve immediately.