German-Style Potato Salad with Bacon and Balsamic Vinegar

Layer warm potato slices in a medium bowl. Sprinkle with 2 tablespoons vinegar, seasoning with salt and pepper as you go.

Fry bacon in a medium skillet over medium heat until bacon is brown and crisp and fat is rendered, 7 to 10 minutes. Transfer with a slotted spoon to potatoes. Add onion to bacon drippings. Saute until softened, 4 to 5 minutes. Add up to 2 tablespoons vegetable oil to yield 2 tablespoons unabsorbed fat. (If bacon is fairly lean, onion will absorb most of drippings.)

Add beef broth and bring to a boil; add remaining 2 tablespoons vinegar. Pour broth-onion mixture over potatoes. Add parsley; toss gently to coat. Adjust seasonings; seve warm or at room temperature.