German-style potato salad with bacon and balsamic vinegar


2 pounds red OR new potatoes, boiled, peeled, if desired and cut into 1/4-inch-thick slices
1/4 cup balsamic OR cider vinegar
1 teaspoon kosher salt OR 1/2 teaspoon table salt
1/2 teaspoon ground black pepper
4 to 5 thick slices (about 4 ounces) slab bacon, cut crosswise into 1/4-inch strips
1 medium onion, cut into medium dice
2 tablespoons vegetable oil
1/2 cup beef broth
1/4 cup minced fresh parsley

Layer warm potato slices in a medium bowl. Sprinkle with 2 tablespoons vinegar, seasoning with salt and pepper as you go. Fry bacon in a medium skillet over medium heat until bacon is brown and crisp and fat is rendered, 7 to 10 minutes. Transfer with a slotted spoon to potatoes. Add onion to bacon drippings. Saute until softened, 4 to 5 minutes. Add up to 2 tablespoons vegetable oil to yield 2 tablespoons unabsorbed fat. (If bacon is fairly lean, onion will absorb most of drippings.) Add beef broth and bring to a boil; add remaining 2 tablespoons vinegar. Pour broth-onion mixture over potatoes. Add parsley; toss gently to coat. Adjust seasonings; serve warm or at room temperature.

Makes 6 servings.

From “The Perfect Recipe,” Pam Anderson