Alsatina Potato Salad

• 2 lb. small new red skinned potatoes
• salt to taste
• 6 slices lean bacon
• 4 Tbsp. finely chopped onion
• 3 Tbsp. finely chopped parsley
• freshly ground pepper to taste
• 1 Tbsp. wine or herbed vinegar
• 5 Tbsp. peanut or vegetable oil
• lettuce leaves (for garnish)

1. Put potatoes in kettle with cold water; bring to boil.
2. Cook until tender, about 15 to 20 minutes.
3. Drain.
4. Peel potatoes. When cool enough to handle, cut into 1/4-inch slices and put in mixing bowl.
5. Cook bacon until crisp; drain on paper towel.
6. Chop coarsely and set aside.
7. Add onion, parsley, salt and pepper to taste to potatoes.
8. Add vinegar, oil and 1/2 bacon, then toss mixture.
9. Spoon into salad bowl; garnish with remaining bacon and lettuce leaves.
10. Yields 6 to 8 servings.

potatoes, salt, lean bacon, onion, parsley, freshly ground pepper, wine, peanut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849971 (may not work)