Directions:
In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes. While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain. Drain potatoes and let stand until cool enough to cut. Cut potatoes and put in a bowl and combine with bacon. Keep mixture warm, covered. Save four tablespoons of fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes. Add Bellisari’s Saigon Street Sauce and simmer 2 minutes. Add onion mixture to warm potatoes with parsley, tossing gently, and season with salt and pepper.

Serve potato salad warm or at room temperature, garnished with parsley.