6 potatoes, 2 pounds
1 cup chopped Bermuda onions
3 tablespoons fresh parsley chopped
1 teaspoon salt
1/4 teaspoon black pepper
2/3 cup rice wine vinegar
1/3 cup water
2 teaspoons sugar
1/3 cup salad oil
4 strips bacon cooked to crisp
1. Scrub potatoes and cook with skin on in enough water to cover. Cover pan and cook until tender, about 25-30 minutes. Drain potatoes and shake pan over low heat to dry potatoes. Peel and cut into about 1/4-inch pieces.
2. Place in a large bowl and toss with the 1 cup chopped onions, chopped parsley, salt and black pepper.
3. Combine 2/3 cup vinegar, 1/3 cup water and 1-1/2 teaspoon sugar in a small pan; heat to boiling. 4. Place the egg into a small bowl and beat slightly with a wire whisk. Continue beating while slowly pouring in the vinegar mixture. Slowly pour in the salad oil, whisking constantly.
5. Immediately pour this mixture over the warm potatoes and stir to coat evenly. Place the potatoes into a large skillet over low heat until heated throughout. Cook the bacon until crisp; drain, crumble and sprinkle over potatoes. Serve immediately.
Per serving: 203 Calories; 13g Fat (56% calories from fat); 3g Protein; 20g Carbohydrate; 30mg Cholesterol; 372mg Sodium
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