Instructions: Peel potatoes, and place into a 8 to 10 quart pan of water and cook the potatoes. While the potatoes are boiling, dice 1 1/2 lbs of bacon. Fry bacon until extremely crisp. Dont worry the bacon will soften later in the salad.
****reserve bacon grease.**** Never throw it out. You will need the grease for flavor in the salad

After the potatoes are done cooking, and have cooled enough to handle, cut them as desired. Some prefer diced, I prefer slices. Put the sliced potatoes back into the 8 quart cooking pot you used to boil them in. Add the cooked bacon, vinegar, red onion, garlic powder, salt, Italian seasoning, sugar, pepper and parsley to the sliced or dice potatoes. Now add ALL the bacon grease. The cooking oil is only to be used if you find the salad dry too your liking.

Now all you have to do is warm the salad before serving. If serving later in the day, you should always check the salad to see if it need additional seasoning with vinegar and salt.

You can vary the amounts of vinegar, salt and sugar to change the taste of the potato salad.

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