Ingredients:

2 pounds small yellow-fleshed potatoes (about 2 inches in diameter), washed well

¼ pound German-style double smoked bacon, diced

1 medium onion, chopped

2 German pickles diced

2 tablespoons German mustard

½ teaspoon sugar

2 tablespoon mild vinegar

½ cup beef broth

1 ½ tablespoon chopped fresh parsley leaves plus extra for garnish

Directions: 

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 copped onions to the bacon drippings in the skillet sauté  over moderately high heat, stirring, until translucent (about 3 minutes). 

To the skillet add sugar, 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.