Kartoffelsalat (Warm German Potato Salad)

1. 1

   In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.

2. 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. 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. 4

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

5. 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. 6

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

* Per serving · 4 servings · Values may vary.