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; cut potatoes into eighths and in a bowl combine with bacon; keep mixture warm, covered. 4. Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes. 5. 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. 6. Serve potato salad warm or at room temperature, garnished with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
