2 lb Yukon gold potatoes
4 slices bacon, chopped
1 small 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 sugar
2 tablespoons chopped chives and/or fresh parsley
- Boil potatoes in salted water until tender. Let cool slightly, then peel and slice or cube while still warm. Place in a large bowl.
- While potatoes are cooking, cook bacon in a skillet over medium high heat until browned. Remove bacon with a slotted spoon 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 the potato slices along with the cooked bacon and chives and toss. Season with additional salt and toss again.
- Serve potato salad warm or at room temperature.