German Potato Salad

1. This goes very well with ham. Cook and peel potatoes (I use baking or you can use red skin potatoes).
2. Break the bacon into bit size pieces.
3. Save all the bacon drippings and put into heat proof glass measuring cup. For 1 cup of bacon drippings, add 3 tablespoons white distilled vinegar, 3 tablespoons apple cider vinegar and Crisco vegetable oil. After the 3 are together, mix good and taste; you just want enough taste of the vinegar, not sour tasting.
4. Add salt and pepper to taste.
5. Pour the oils over the mixture of potatoes, hard boiled eggs, green onions, and bacon, and parsley.
6. Mixi gently, as not to mash the potatoes, chill for a while.
7. Put the oils on a few hours before you're ready to eat the potato salad, that way it will not soak in, and make it mushy.
8. It's still great a few day's later.
9. Helpful Note: The oils depend on the amount of potato salad you make.
10. You must use your own judgment in this, and remember the amount of vinegar is just to give a very little tangy taste.