German Potato Salad

• 2 lb. medium white potatoes
• 8 slices lean bacon
• 1 large onion
• 1/3 c. vinegar
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. sugar
• 3 beef bouillon cubes
• 1/2 c. water
• 2 to 3 Tbsp. oil
• snipped parsley

1. Boil potatoes in plenty of water until just tender, 15 to 20 minutes.
2. Drain.
3. Let stand until cool enough to handle, then peel.
4. Cut into 1/4-inch thick slices and place in salad bowl.
5. In skillet, fry bacon until crisp; remove and crumble, then add to potatoes.
6. To fat in skillet, add chopped onion and cook until transparent.
7. Then add vinegar, salt, pepper, sugar, bouillon cubes and water.
8. Bring to boil while stirring and dissolving cubes.
9. Pour, with salad oil, over potatoes; toss together lightly.
10. Sprinkle with parsley and serve warm.

white potatoes, lean bacon, onion, vinegar, salt, pepper, sugar, water, oil, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=691091 (may not work)