2 lb Yukon gold potatoes
4 slices bacon, chopped
1 onion, diced small
½ cup beef or vegetable broth
3 – 4 tablespoons herbed vinegar, cider vinegar,
or white wine vinegar
Plenty of sea salt and pepper to taste
1 1/2 teaspoons natural cane sugar
2 tablespoons chopped chives
Boil potatoes in salted water until tender. Let cool slightly, then peel and slice while still warm. Place in a large bowl. While potatoes are cooking prepare dressing.
Cook bacon in a skillet over medium high heat until browned. Remove bacon with a slotted sppoon and set aside. (Do not drain the fat.)
Add broth and onion to the skillet and cook for about 8 minutes, stirring frequently, until onions are soft. Stir in vinegar, salt, pepper, and sugar. Add this mixture to potato slices along with the cooked bacon and chives and toss.
Serve potato salad warm or at room temperature.