Kartoffelsalat II

Description
Serves 6



Ingredients

 * 3 pounds small red-skinned potatoes (about 2 inches in diameter), washed well
 * 10 slices bacon, cut crosswise into ¼-inch strips (about ½ pound)
 * 1 large onion, chopped (about 1½ c)
 * ½ teaspoon sugar
 * 3 tablespoons cider vinegar
 * ¾ cup beef broth
 * 2 tablespoons chopped fresh parsley leaves
 * garnish: chopped fresh parsley leaves

Directions

 * 1) In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
 * 2) While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
 * 3) Drain potatoes and let stand until cool enough to handle.
 * 4) Cut potatoes into eighths and in a bowl combine with bacon.
 * 5) Keep mixture warm, covered.
 * 6) Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes.
 * 7) Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes.
 * 8) Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
 * 9) Serve potato salad warm or at room temperature, garnished with parsley.