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1
Cook the potatoes (with their skins on) in gently boiling salted water.
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2
Meanwhile, prepare the marinade:
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3
Saute the diced bacon until the pieces are browned.
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4
Remove the bacon pieces from the pan and reserve.
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5
Dice onion and add to the rendered bacon grease in the pan.
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6
Saute the onions until translucent.
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7
Add beef broth to the onions in the pan and bring to a simmer.
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8
Add vinegar and vegetable oil.
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9
Remove the pan from the heat.
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10
To the liquid in the pan, add the sugar, pickles, apples (if desired), salt, mustard and pepper.
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11
When the potatoes are tender but still firm, remove them from the water and allow to cool until they are just cool enough to handle.
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12
Quickly remove the skins and slice into 1/4 -inch-thick slices.
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13
Place the sliced potatoes into a bowl (they should still be somewhat warm) and add the marinade.
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14
Toss gently.
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15
The liquid will soak into the potatoes within an hour or so.
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16
(Don't place them in the refrigerator.)
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17
Just before serving, toss the bacon bits into the potatoes and sprinkle with the chopped fresh parsley.
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18
This dish is best served at room temperature or slightly warmed on the day you prepare it.
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19
Refrigerate leftovers, but warm the salad slightly before serving.
