1. Cook bacon until crisp, drain and crumble; reserve for garnish. Boil potatoes until fork tender; peel and slice into thin circles. (Do not dice.) Combine all remaining ingredients except garnish; mix well and pour over warm potatoes. Mix very gently to prevent potatoes from breaking into pieces. Place in serving bowl; cover and keep at room temperature until ready to serve. When ready to serve, garnish with bacon, green onions and parsley.
2. Note: If salad is kept overnight, chill and allow to reach room temperature before serving or warm slightly in the microwave.
3. OLIVE OIL NOTE: The best quality olive oil is labeled extra virgin or cold pressed. The difference in taste is worth the price!
4. "Serve with grilled steaks or roasts!"
French Potato Salad - Key to this superb potato salad recipe is slicing potatoes in thin circles (not dicing) and topping with layer of crispy Edwards hickory-smoked bacon pieces