Potato Salad (without Mayonaise)

2 lbs Red or Yellow Potatoes
1 medium Yellow Onion, finely chopped
1/2 cup Chicken Broth
5 slices Bacon
2 tablespoons Vinegar (White Wine or Apple Cidar)
2 tablespoons Vegetable Oil
Salt and Pepper to taste
2 tablespoons finely chopped Parsley

Boil the potatoes in water until soft. Drain and allow to cool somewhat. Peel the potatoes, cut them into thin slices, then add them to a large bowl. Cover the bowl with a plate or aluminum foil to keep the potatoes warm.

Cut the bacon into small pieces. Add the oil to a small frying pan and fry the bacon in the oil until crispy. Pour the bacon and the grease over the potatoes. Gently stir the potatoes.

Heat the chicken broth in the same pan as the bacon was cooked in, and pour this over the potatoes. Drizzle the vinegar over potatoes. Gently stir the potatoes. Cover the bowl again to keep the potatoes warm.

Season the potatoes with salt and pepper to taste. Add the chopped parsely and chopped onions. Gently stir the potatoes again, then cover and allow to sit for 15-30 minutes so the potatoes absorb all the flavors.