• Place potatoes in a large pot and cover with broth and 2 cups water. Stir in 2 tsp salt and bring to a boil over high. Reduce heat to medium and simmer until tender, 20 to 25 min. Drain.

  • Meanwhile, cook bacon in a large stainless skillet over medium until crisp, about 10 min, stirring occasionally. With a slotted spoon, transfer bacon to a paper-towel-lined plate. Pour off and reserve all bacon fat.

  • Add onion to skillet with 1/4 cup bacon fat; cook over medium until softened, 5 to 6 min. Remove skillet from heat and whisk in vinegar, sugar, pepper and 1/2 tsp salt. Pour vinegar mixture over warm potatoes. Add bacon and parsley and stir to coat well. Serve warm.

Nutrition Facts

219 calories; 9 g total fat; 3 g saturated fat; 1088 mg sodium. 26 g carbohydrates; 3 g fiber; 3 g sugar; 9 g protein;