INGREDIENTS

INSTRUCTIONS

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
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9157
Converted by MM_Buster v2.0l.

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