2 lbs. boiling potatoes (5 to 6 med.)
Boiling salted water
6 slices bacon, cut crosswise into 1/2 inch strips
1 med. onion, finely chopped
1/3 c. each apple cider vinegar and reg. strength beef broth
1 tsp. salt
1/2 tsp. sugar
Dash of white pepper
Chopped parsley for garnish

Scrub potatoes well. Cook potatoes in their jackets in boiling salted water to cover until tender, 35 to 40 minutes. Drain. When cool enough to handle, slip off skins. Cut into bite sized pieces about 1/2 inch thick. Place in a deep bowl. Cook bacon until brown and crisp. Remove bacon pieces with a slotted spoon and add to potatoes in the bowl. Drain off all but 2 tablespoons of the fat. To measured fat in pan, add onion; cook, stirring for about 3 minutes longer. Pour onion mixture over potatoes and bacon; mix lightly. Sprinkle with parsley. Serve it warm or at room temperature with chicken or sliced cold meats.