5 to 6 med. boiling potatoes
Boiling salted water
6 slices bacon, cut crosswise into 1/2 inch strips
1 med. onion, finely chopped
1/3 c. each white or red wine vinegar and regular strength beef broth (canned or homemade) (I use bouillon)
1 tsp. salt
Dash pepper
Chopped parsley, for garnish

Scrub potatoes well, cook in jackets, in boiling salted water, to cover, until tender, 35 to 40 minutes, drain.

When cool enough to handle, slip off skins, cut into slices about 1/2 inch thick. Place in a deep bowl.

Cook bacon until crisp, cut into pieces and add to potatoes.

Cook together, vinegar, beef broth, salt and pepper and onion, stirring for about 3 minutes. Pour onion mixture over potatoes and bacon, mix lightly. Sprinkle with parsley and serve immediately.

If it seems too dry add more vinegar or hot stock.