Sliced Potatoes with Bacon and Parsley

Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat add 1 tablespoon salt and reduce to a gentle boil. Cook until potatoes are just tender when pierced with a knife. Do not overcook. Drain cool and transfer to a bowl.

While the potatoes cook combine the vinegar sugar and remaining salt in a small saucepan and place over medium heat until sugar is dissolved. Drizzle over the potatoes and gently toss to coat.

Saute bacon in a large skillet placed over medium-low heat stirring frequently until browned and crisp. Remove with a slotted spoon; drain on paper towels. Drain excess fat from skillet leaving a thin coat of bacon grease in skillet.

Saute onions in skillet with the reserved bacon grease until translucent but not browned. Pour in the beef broth and bring to a boil over high heat. Reduce heat to a simmer and cook until reduced by half; about 20 minutes. Pour the broth mixture over the potatoes and sprinkle with the bacon and chopped parsley. Gently stir and serve immediately.