Potato Salad, German

From "The Best Recipe" p 46. mdified

2 pounds red potatos, scrubbed
1/4 cup balsamic vinegar (cider vinegar is ok)
1/2 teaspoon salt
4 or 5 slices bacon, diced
1 medium onion, diced
2 tablespoons oil, if needed
1/2 cup beef broth
1/4 cup minced fresh parsley, optional

Boil potatos. While still warm, cut into bite sized chunks or slices.
Drizzle half the vinegar over the potatoes, 2 tablespoons.


Fry bacon over medium or low heat to render fat, until bacon is crisp.
Remove with slotted spoon and add to potatoes.

Add onions to remaining fat and cook until tender. Add additional oil
if needed. There should be up to two tablespoons of unabsorbed oil
when the onions are done.

Add beef broth to onions and bring to a boil.
If using dried parsley, add it here.
Add remaining two tablespoons of vinegar.

Pour mixture over potatoes. Mix.
Add fresh parsley. Mix again.

Serve warm or tepid.