German Potato Salad

Prep: 30 mins / Cook: 20 mins

Ingredients
5 med potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
1/4 cup chicken broth
1 tablespoon white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
1 tsp celery seed

Directions
1. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp,
turning as needed. Remove from the pan and set aside.
2. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar,
broth, sugar, salt and pepper to the pan. Bring to a boil and hold.
3. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for
about 10 minutes, or until easily pierced with a fork. Drain, and set aside to slightly cool.
4. Peel while still hot, then cut and place in serving container.
5. Poor over the potatoes and add parsley and celery seed. Crumble in half of the bacon and stir,
then crumble the remaining bacon over the top, and serve warm.