Donna Bell'S Potato Salad - cooking recipe

Ingredients

5 lb. red California potatoes
1 medium onion, diced small
1 lb. bacon plus 3 Tbsp. bacon fat
1 qt. Hellmann's mayonnaise
4 Tbsp. cider vinegar
1 Tbsp. sugar
2 Tbsp. parsley
salt and pepper to taste

Preparation

Boil potatoes in skins until tender, but firm.
Cool, peel and slice into bowl.
Cook bacon until crisp; drain and crumble into potatoes.
Cook diced onion in bacon fat until light brown and tender.
Add onions and 3 tablespoons bacon fat to potatoes.