Sliced Potatoes With Bacon And Parsley

• 4 pounds small Yukon Gold potatoes, peeled and sliced
• 1 tablespoon coarse salt
• 1/2 cup apple cider vinegar
• 1 tablespoon white sugar
• 2 teaspoons coarse salt
• 1 pound bacon, cut into 1/2 inch pieces
• 1 cup diced onion
• 2 cups beef broth
• 1/2 cup chopped fresh parsley

1. 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.
2. 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.
3. 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.
4. 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.

potatoes, coarse salt, apple cider vinegar, white sugar, coarse salt, bacon, onion, beef broth, parsley

Taken from www.allrecipes.com/recipe/18328/sliced-potatoes-with-bacon-and-parsley/ (may not work)