Title: Warm german potato salad
 Categories: Live
      Yield: 4 Servings
 
      2 lb Small red potatoes (about 2
           Inches in diameter), washed
           Well
      5 sl Bacon, cut crosswise into
    1/4    -inch strips (about 1/4
           Pound)
      1 md Onion, chopped
    1/2 ts Sugar
      2 tb Cider vinegar
    1/2 c  Beef broth
  1 1/2 tb Chopped fresh parsley leaves
           Plus extra for garnish
 
  In a large saucepan combine potatoes with salted water to cover by 1
  inch and simmer until just tender, about 20 minutes.
  
  While potatoes are cooking, in a medium heavy skillet cook bacon over
  moderate heat, stirring, until browned and crisp and transfer with a
  slotted spoon 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, covered.
  
  Pour off all but 2 tablespoons fat from skillet and saute onion over
  moderately high heat, stirring, until softened, about 3 minutes. Add
  sugar, 1 tablespoon vinegar, and broth and simmer 2 minutes. Add
  onion mixture to warm potatoes with parsley and remaining 1
  tablespoon vinegar, tossing gently, and season with salt and pepper.
  
  Serve potato salad warm or at room temperature, garnished with
  parsley.
  
  Yield: 4 servings