Kartoffelsalat II

==Description==
Serves 6
===Ingredients===
*3 pounds small red-potatoes (about 2 inches in diameter), washed well
*10 slices Bacon, cut crosswise into 1/4-inch strips (about 1/2 pound)
*1 large Onion, chopped (about 1 1/2 c)
*1/2 teaspoon Sugar
*3 tablespoons cider vinegar
*3/4 cup beef broth
*2 tablespoons chopped fresh parsley leaves
Garnish: chopped fresh parsley leaves 
===Directions===
In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
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.
Drain potatoes and let stand until cool enough to handle. Cut potatoes into eighths and in a bowl combine with Bacon. Keep mixture warm, covered.
Pour off all but 3 tablespoons fat from skillet and sauté Onion over moderately high heat, stirring, until softened, about 3 minutes. Add Sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes. Add Onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
Serve Potato salad warm or at room temperature, garnished with parsley.
===Other Links===
==See also==
Category:German Salads
Category:German Recipes
Category:parsley Recipes
category:Potato Recipes
category:cider vinegar Recipes
category:beef broth Recipes
category:Potato Recipes
category:vinegar Recipes
category:parsley Recipes
category:pepper Recipes
category:water Recipes
category:Sugar Recipes
category:granulated sugar Recipes
category:Bacon Recipes
category:Onion Recipes
category:salt Recipes