Octoberfest Classic Bavarian Potato Salad

• 3 pounds potatoes Yukon Gold
• 3/4 cup bacon German-style double-smoked, diced, or American bacon
• 1 each white onion large
• 1 cup beef stock
• 8 tablespoons apple cider vinegar or German vinegar
• 7 tablespoons canola oil or any kind of vegetable oil
• 4 teaspoons sugar
• 2 each pickles, sour large, German style
• 2 each apples, granny smith medium, diced
• 1 teaspoon salt
• 1 teaspoon prepared mustard German, medium hot
• 1 teaspoon black pepper
• 1 tablespoon parsley leaves freshly chopped, curly

1. Cook the potatoes (with their skins on) in gently boiling salted water.
2. Meanwhile, prepare the marinade:
3. Saute the diced bacon until the pieces are browned.
4. Remove the bacon pieces from the pan and reserve.
5. Dice onion and add to the rendered bacon grease in the pan.
6. Saute the onions until translucent.
7. Add beef broth to the onions in the pan and bring to a simmer.
8. Add vinegar and vegetable oil.
9. Remove the pan from the heat.
10. To the liquid in the pan, add the sugar, pickles, apples (if desired), salt, mustard and pepper.
11. When the potatoes are tender but still firm, remove them from the water and allow to cool until they are just cool enough to handle.
12. Quickly remove the skins and slice into 1/4 -inch-thick slices.
13. Place the sliced potatoes into a bowl (they should still be somewhat warm) and add the marinade.
14. Toss gently.
15. The liquid will soak into the potatoes within an hour or so.
16. (Don't place them in the refrigerator.)
17. Just before serving, toss the bacon bits into the potatoes and sprinkle with the chopped fresh parsley.
18. This dish is best served at room temperature or slightly warmed on the day you prepare it.
19. Refrigerate leftovers, but warm the salad slightly before serving.

potatoes, bacon, white onion, beef stock, apple cider vinegar, canola oil, sugar, pickles, apples, salt, black pepper, parsley

Taken from recipeland.com/recipe/v/octoberfest-classic-bavarian-po-49892 (may not work)