Fry bacon in skillet, remove and crumble. Fry chopped onion in some of the bacon grease for 3-5 min. Add hot beef bouillon and parsley and boil for 10 min, scraping bottom of pan to remove bacon drippings. After boiling the potatoes, peel the skin off and slice potatoes into a large bowl. Pour the hot broth over the sliced potatoes and add the bacon and Italian Dressing. Add salt and pepper and season to taste. Let sit for at least 1 hour to let the potatoes soak up the juices (tastes better the longer it sits). Salad is best served at room temperature.
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