INGREDIENTS
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5 pounds Yukon Gold or Red potatoes (do not use Russet)
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1 small onion, finely chopped
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1/2 pound bacon strips, cooked and crumbled
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1 tbls. dill weed
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1/4 cup parsley leaves
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1/4 cup chicken stock
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1 tsp. sugar
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2 tsp. sea salt
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1 tsp. course-ground black pepper
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3/4 cup red wine vinegar
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1 cup vegetable oil