Alsatina Potato Salad - cooking recipe

Ingredients

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)

Preparation

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