Bavarian Potato Salad

Ingredients

• 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes or small wedges
• 1/4 cup white wine vinegar
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 4 slices bacon, chopped into small pieces
• 1 small onion, chopped finely
• 1/4 cup chicken broth
• 2 tablespoons vegetable oil
• 1/2 teaspoon celery seeds
• 1 teaspoon sugar
• 3/4 teaspoon dried dill
• 2 tablespoons chopped fresh parsley

Preparation

1. Place chopped potatoes in just enough water to cover them. Bring to a gentle boil and cook for 12-15 minutes or until potatoes are fork tender, but not falling apart. Drain and rinse in cool water.
2. In a large bowl place warm potatoes and mix gently with salt, pepper, and vinegar.
3. In a large skillet cook the bacon until crispy. Remove from heat and add to skillet onion, broth, sugar, oil, celery seeds, and dill. Stir well.
4. Pour bacon dressing over potatoes and toss gently to coat. Sprinkle fresh parsley over the top. Serve warm or cold.