7 med. white potatoes, cooked in their skins until just tender
6 slices bacon, diced and cooked until crisp (reserve bacon fat)
1 med. onion, finely chopped
1/4 c. cider or white vinegar
1/4 c. chicken broth
1/2 tsp. sugar
Salt and pepper to taste
2 tbsp. finely chopped parsley

Cook the potatoes until they are just tender. Be careful not to overcook them. Cool the cooked potatoes and peel them. Cut them into halves lengthwise and then into 1/4 inch slices. Cook the onion in the bacon fat until soft. Do not burn the onions. Stir in the vinegar, broth, sugar, salt, and pepper and cook, stirring about one minute to blend thoroughly. Add the bacon and heat through. Pour the hot bacon sauce mixture over the potatoes and mix gently until well blended. Serve immediately with parsley sprinkled on top.