Recipe - Warm German Potato Salad

2 pound Small red potatoes; (about 2
inches in
; diameter), washed
; well
5 sl Bacon; cut crosswise into
; 1/4inch strips
; (about One fourth pound)
1 md Onion; chopped
One half teaspoon Sugar
2 tablespoon Cider vinegar
One half cup Beef broth
1 One half tablespoon Chopped fresh parsley leaves
plus extra
; for garnish

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 medium 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 2 tablespoons fat from skillet and saute onion over
moderately high heat, stirring, until softened, about 3 minutes. Add sugar,
1 tablespoon 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.

Yield: 4