Heat the oil in a large skillet. Add bacon and cook until beginning to crisp, then add onions and continue cooking until onions are translucent. Add broth and vinegar and stir, heat until mixture begins to bubble.
Cooking the potatoes whole and then peeling them is key to this dish. It creates a different texture than the usual peel, cut, and boil that allows the marinade to absorb in to the potatoes.
For a traditional German meal serve the room temperature salad with some steamed wieners or bratwurst, that's it! Genießen!
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