Ingredients

• 3 lbs small red potatoes, 2-inch diameter
• 10 slices bacon, 1/4-inch strips
• 1 large onion, chopped
• 1/2 teaspoon sugar
• 3 tablespoons cider vinegar
• 3/4 cup beef broth
• 2 tablespoons fresh parsley, chopped

Instructions

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.

4. Cut potatoes into eighths and in a bowl combine with bacon.

5. Keep mixture warm, covered.

6. Pour off all but 3 tablespoons fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes.

7. Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes.

8. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.

9. Serve potato salad warm or at room temperature, garnished with parsley.