Potato Stew

1/2 Lb bacon, diced Pepper, to taste 1 Large onion, minced 3 Lb potatoes, peeled and cubed 1 Bay leaf 1 Cup chicken bouillon 3 Tbsp white vinegar Salt, to taste 1/4 Cup minced parsley

Over very low heat, in a large saucepan, cook the bacon and onion until the onion is soft. Do not let it brown. Pour off any excess fat except for 2 tablespoons. Add the potatoes, chicken bouillon, salt and pepper to taste, rosemary and bay leaf. Simmer covered over low heat for 20 minutes or until the potatoes are tender. Stir occasionally and check for moisture. If necessary, add a little more bouillon, 1/4 cup at a time. The dish should be moist, but not soupy. Stir in vinegar and parsley and cook for 1 to 2 minutes longer. Serve very hot. Yield: 6 servings.