Bavarian Potato Salad

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 pounds small redskin potatoes boiled just until done
 * 8 slices bacon diced
 * 4 tablespoons vegetable oil
 * 3 tablespoons white wine vinegar
 * 3 tablespoons yellow mustard
 * 1 teaspoon salt
 * 2 teaspoons freshly ground black pepper
 * 1 medium red onion diced
 * 4 ounces beef stock

Directions

 * 1) Cut bacon into small cubes then brown until crisp and set aside in the bacon drippings.
 * 2) Whisk together the oil, vinegar, mustard, salt and pepper then add onions.
 * 3) Mix all ingredients except beef stock and bacon with its drippings then mix very gently using your hands to avoid breaking up the potatoes as much as possible.
 * 4) Add beef stock as needed to keep it moist but not swimming.
 * 5) Gently mix in bacon and drippings and let set to marinate for at least an hour before serving.
 * 6) Serve at room temperature or warmer.