About 1 hour before serving:
1. In 12 inch skillet over medium-low heat, cook bacon until browned; drain on paper towel.
2. Spoon off all but 3 tablespoons bacon fat from skillet. Increase heat to medium; add potatoes and onion. Cook until potatoes are browned, about 10 minutes, turning potatoes occasionally. To potato mixture in skillet, add 1/2 cup water; reduce heat to medium-low. Cover and cook 5 minutes longer until potatoes are tender. Stir in vinegar, sugar, salt and crushed red pepper; cook, stirring, until liquid thickens slightly and boils.
3. While potatoes are cooking, cut broccoli into 3 x 1 inch pieces. In 5 quart saucepot over high heat, in 1 inch boiling water, heat broccoli to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes until tender-crisp, stirring occasionally.
4. Drain broccoli. Stir broccoli and bacon into potato mixture until broccoli is coated with dressing. Makes 8 accompaniment servings.
