German Potato Salad

• 3 lbs small red-potatoes, washed well
• 10 slices bacon, cut into 1/4-inch strips
• 1/2 cup chopped green onion
• 1/2 teaspoon sugar
• 3 tbsp cider vinegar
• 3/4 cup beef broth
• 2 tbsp chopped fresh parsley  

• In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
• In a large heavy skillet cook bacon until browned and crisp and transfer 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 and covered.
• Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring until softened, about 3 minutes.
• Add sugar, 2 tbsp vinegar, and broth and simmer 2 minutes.
• Add onion mixture to warm potatoes with parsley and remaining 1 tbsp vinegar, tossing gently, and season with salt and pepper.
• Serve potato salad warm or at room temperature as a side dish to any sausage meal, garnished with parsley.