Caesar−Style Potato Salad

5 lbs. potatoes
1 medium onion, chopped
8 slices bacon, cooked &,crumbled
2 hard−boiled eggs, chopped
1/4 cup chopped fresh parsley
1/4 teaspoon pepper
1/4 cup lemon juice
1/4 cup grated parmesan cheese
1 tablespoon salt
1 tablespoon Worcestershire sauce
1/2 cup vegetable oil

Cook potatoes in boiling water to cover 20 to 30 minutes or until
tender; drain. Peel and cube potatoes.

Combine potato, onion, bacon, eggs, and parsley; toss gently.

Combine oil and remaining ingredients, beating with wire whisk until
blended. Pour dressing over potato mixture, and toss gently to