Kartoffelsalat (Warm German Potato Salad) - cooking recipe

Ingredients

3 lbs baby red potatoes, washed well, left unpeeled (about 2 inches in diameter)
10 slices bacon, cut crosswise into 1/4-inch strips (about 1/2 pound)
1 large onion, chopped (about 1 1/2 c)
1 teaspoon sugar
3 tablespoons cider vinegar
3/4 cup beef broth
1 teaspoon caraway seed
2 tablespoons chopped fresh parsley leaves

Preparation

In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
Drain potatoes and let stand until cool enough to handle; cut potatoes into eighths and in a bowl combine with bacon; keep mixture warm, covered.
Pour off all but 3 tablespoons fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes.
Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
Serve potato salad warm or at room temperature, garnished with parsley.