German Potato Salad Print Email

6 pieces bacon
2 pounds red potatoes
1/3 cup yellow onion, chopped
2 TBS fresh chopped parsley
2 TBS wine vinegar
2 TBS corn oil
1/3 cup sour cream
Salt and pepper to taste

Fry bacon until crisp, drain and crumble. Boil potatoes until tender, drain, cool and cut into 1/4 inch slices.

Whisk together vinegar, sour cream, oil, and salt and pepper. Add onion, 1/2 of the parsley and 1/2 of the bacon. Pour over potatoes and toss gently. Chill for at least 6 hours. Garnish with the remaining bacon and parsley.