WARM GERMAN POTATO SALAD

WARM GERMAN POTATO SALAD

4 lbs. new potatoes
10 bacon slices, cut crosswise into ¼-in. strips
2 medium yellow onions, chopped
1 tsp. sugar
4 tbsp. apple cider vinegar
1 cup beef stock
3 tbsp. Italian parsley, chopped

In a large saucepan, combine potatoes with enough water to cover by 1-in. and simmer until tender, about 20 minutes. While potatoes are cooking, cook bacon in a skillet over medium heat until browned and crisp. Transfer to paper towel to drain.
Drain potatoes and let stand until cool enough to handle. Cut into sixths and combine with bacon. Cover to keep warm.

Pour off all but 2 tbsp. Bacon fat from skillet. Sauté onions over medium-high heat until softened. Add sugar, 2 tbsp. of the vinegar and the broth and simmer 5 minutes. Add onion mixture to the warm potatoes along with the parsley and the remaining 2 tbsp. of vinegar. Toss the salad gently to coat and season to taste with salt and pepper.

Yield: 8-10 servings.