Iowa Hot Potato Salad

6 medium-sized potatoes
Boiling salted water
4 slices thin bacon
1 medium-sized onion, peeled and chopped
1/4 cup vegetable oil
2 tablespoons vinegar
1 teaspoon powdered dry mustard
2 teaspoons sugar
Salt and pepper to taste
3 tablespoons chopped fresh parsley
2 hard-cooked eggs, peeled and sliced


Scrub potatoes and cook with skins on in boiling salted water until tender. Drain, peel, and cut into thin slices while still hot. Meanwhile, fry bacon in a skillet until crisp. Drain on absorbent paper and chop. Reserve, using 2 tablespoons of heated bacon fat, sauté onions until tender. Add to potatoes. Combine oil, vinegar, mustard, sugar, salt and pepper, and heat. Pour over potatoes. Stir in parsley and mix well. Serve garnished with eggs.