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 ==
# 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.
Category:Bacon Recipes
Category:Beef stock and broth Recipes
Category:Cider vinegar Recipes
Category:German Salads
Category:Onion Recipes
Category:Potato Salad Recipes
Category:Red-skinned potato Recipes