Kartoffelsalat III

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Jacobs Estate in Mabank, Texas in 1987.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 10 medium potatoes well scrubbed
 * 1 large white onion chopped
 * ½ cup cider vinegar
 * ½ cup water
 * 4 tablespoons olive oil
 * 4 slices bacon cooked and crumbled
 * 3 tablespoons parsley chopped
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) Cook potatoes in water until tender.
 * 2) While hot remove skins and set potatoes aside until cool enough to handle comfortably.
 * 3) Slice into a large bowl.
 * 4) Simmer onion in a saucepan with vinegar and water until tender.
 * 5) Pour over potatoes and allow to stand until cold.
 * 6) Do not mix or disturb the potatoes as they will crumble and become mushy.
 * 7) When potatoes are cool add oil, bacon, parsley, salt and pepper then toss gently to blend flavors.