6 slices bacon, cut into 1/2 inch pieces
3 med. size red potatoes, sliced 1/4 inch thick
1 med. size onion, chopped
3 tbsp. red wine vinegar
2 tsp. sugar
1 1/2 tsp. salt
1/4 tsp. crushed red pepper
1 lg. bunch broccoli

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.