Fry bacon, drain, and crumble; set aside. In a saucepan, place potatoes in salted cold water to cover. Bring to a boil and cook 20 to 25 minutes or until tender; drain and cool. Peel potatoes, cut into 1/4-inch slices, and place in a mixing bowl. Add onion, parsley, and half of bacon, tossing gently. Combine vinegar, oil, sour cream, salt, and pepper. Add to potatoes and toss. Cover and chill at least four hours. Garnish with remaining bacon and serve.
SERVES: 6 – 8