Peel the potatoes, cut up roughly and boil until tender, then mash. Slice the onion thinly and put into a bowl of cold water. Hard-boil the eggs.
Cut the bacon into 5 mm squares, stir fry in a frying pan and cool.
When the potatoes are cool, add the well drained and squeezed out onion, bacon, roughly chopped up eggs and the ☆ ingredients in a bowl and mix well.
Transfer to a serving plate and sprinkle on top with parsley and more black pepper to taste.
Story Behind this Recipe
This is a rather spicy potato salad that I created for my sake-loving husband.
Soak the onions in water to get rid of their harsh flavor. You can use thinly sliced bacon instead of a block of bacon. I like plenty of black pepper, but adjust to your taste. If you're making this for kids, reduce the amount of onion or even omit it, and they should have no problems. Sometimes we add even more onions to this.