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 sauté bacon over moderate heat, stirring, until
browned and crisp and transfer with a slotted spoon to paper towels to drain.
Add the chopped onions to the bacon drippings in the skillet. Sauté over
moderately high heat, stirring, until translucent (about 3 minutes). To the
skillet add sugar, 1 tablespoon vinegar, pickles, mustard 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. Drain potatoes and
let stand until cool enough to handle. Peel and slice potatoes. Add the
still-warm potatoes to the liquid in the skillet along with the reserved
bacon and the chopped parsley. Toss gently. Season with salt and pepper.
Serve potato salad warm or at room temperature, garnished with parsley.
Recipe was cooked, tested and approved by the GermanDeli Test Kitchen!