In a 12-inch nonstick skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
Add tasso to skillet; cook until heated through, about 3 minutes. Remove tasso from skillet; add to bacon.
Add potatoes, 1¾ cups water, and butter to skillet; bring to a boil over medium-high heat. Reduce heat, and cook at a gentle boil until potatoes are almost tender, about 20 minutes.
Turn potatoes cut side down. Return mixture to a boil over medium-high heat, and cook until liquid is evaporated and potatoes are browned on the bottom, 8 to 10 minutes more. Remove from heat. Stir in bacon and tasso, peas, parsley, lemon zest and juice, salt, and pepper. Serve immediately.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/warm-bacon-tasso-potato-salad/