German Potato Salad

Scrub the potatoes (do not peel) and cut potatoes into bite-sized pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 10-15 minutes. Drain well.

Meanwhile, in a 10-inch skillet over medium high heat, add the bacon and cook until crisp. Turn the heat down to medium low and transfer the bacon to a paper towel lined plate reserving the grease in the skillet. Add the onion to the bacon drippings and until tender, about 5 minutes.

Whisk in the broth, vinegar, sugar, salt and pepper. Simmer over medium heat while whisking for 2 to 3 minutes.

In a large bowl, combine the warm potatoes, dressing, parsley, and half of the bacon. Toss to combine, season with additional salt and pepper if desired. Rest at least 1 hour before serving.

Top with the remaining crumbled bacon and serve warm or room temperature.