Cook potatoes in salted simmering water, for about 15 minutes, until just tender; don’t overcook. Drain, peel, slice thickly, and add to a large bowl in two or three layers, sprinkling each layer with salt, pepper, and a little vinegar.

You’ll use a total of two tablespoons of vinegar to sprinkle on the potatoes; the remainder will go in the vinaigrette.

While potatoes are cooking, prepare the vinaigrette:

In a saute pan, cook bacon until brown & rendered but still “bendy.” Remove the bacon and set aside, reserving the drippings in the pan. There should be about three tablespoons of drippings in the pan. If not add enough oil to make the three tablespoons.

Add onion to the pan and cook until the onion is golden brown and softened. Add 1/2 cup beef broth (reserve the rest in case needed after the dressing is combined with the potatoes) bring to a boil, and remove from heat. Add the remaining two tablespoons of vinegar and reserved bacon, taste for salt and pepper, and add a good pinch of sugar.

Drizzle the hot vinaigrette over the warm potatoes and gently toss. If too thick, add the remaining broth bit by bit.

Garnish with parsley or green onion. Serve warm or at room temperature.