This recipe is from Ryan of Becoming

6 to 8 potatoes
salt & pepper
6-8 slices of bacon (pork or turkey)
1 onion, minced
1/2 cup vinegar
1/2 beef stock
minced parsley

Boil potatoes with skins, salt water lightly. Do not overcook potatoes, as the slices will crumble in the salad. Peel and cut potatoes into thin slices. Fry bacon until golden, add onions. Sauté slowly until onion become transparent. Remove from heat and pour in combined beef stock and vinegar. Bring to boil and pour over sliced potatoes. Gently stir the potatoes with large spoon, coating the potatoes evenly. Sprinkle with minced parsley.

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