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["In a large saucepan, barely cover potatoes with cold water, bring to a boil, then cook until just tender, about 15-20 minutes.", "Drain the potatoes and, using a knife and fork, cut them into thick slices and place in a non-reactive bowl. Add the stock, salt and pepper and 3 T. of the vinegar. Cover the potatoes to keep them warm.", "While the potatoes are absorbing the stock and vinegar, heat the oil in a large skillet and fry the bacon until brown and crispy. Drain on paper towels.", "With the oil/bacon fat still on medium heat, saute the onion until softened, about 3 minutes. Add the brown sugar and stir for another minute.", "Add the onions to the potatoes, along with the remaining 3 T. of vinegar. Roughly chop the bacon and add to the salad.Correct seasoning - it will need more salt. Toss in the fresh dill and mix well.", "Allow the salad to ""rest"
