Harris County Chapter - Czech Heritage Society of TexasRecipes Hot Potato Salad with Bacon 9 medium-sized boiling potatoes (about 3 pounds), scrubbed but not peeled Boil potatoes until they show only the slightest resistance when pierced with the point of a sharp knife. Do not overcook. Drain, peel, and cut into ¼" slices. Cook bacon in skillet over moderate heat until brown and crisp. Drain bacon on paper towels. Drain excess bacon fat. Cook chopped onions in remaining thin skimming of bacon fat until soft and transparent, but not browned. Stir in vinegar, water, salt and pepper. Pour onion/seasoning mixture over potatoes, and stir to coat potatoes. Stir in bacon. Taste for seasoning. Sprinkle with parsley just before serving. |  |