Bacon Potato Salad

Boil potatoes in their skins, peel and slice fairly thin; meanwhile, in a 10-inch skillet slowly cook the bacon (in 2 batches) until crisp; drain on brown paper, crumble and keep warm, reserve bacon fat.

Return 3 tablespoons of fat to skillet; add the onion and cook gently until wilted.

Add parsley, sugar, vinegar, pepper and nutmeg.

Stir well and heat; add hot potatoes; mix well. Mix in the bacon and salt.

Serve at once.

Makes 4 servings.