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.