Old-Fashioned German Potato Salad Recipe

Boil peeled potatoes in salted water for about 10 minutes until just fork-tender.

While potatoes cook, heat vinegar, sugar, and 2 tsp salt in a saucepan until the sugar dissolves.

Drain the potatoes. While still hot, slice them into 1/8-inch rounds and place in a large bowl. Pour the hot vinegar mixture over them and toss gently.

In a skillet, cook the bacon until crispy. Remove the bacon, leaving a thin layer of fat in the pan.

Sauté the onions in the bacon fat until translucent. Add the beef broth and simmer until it reduces by half.

Pour the hot broth-onion mixture over the potatoes.

Add the crispy bacon and fresh parsley, stir gently to combine, and serve immediately while warm.