Instructions: In a large saucepot cover the potatoes with salted water by 1 inch. Bring to a simmer and cook until soft. Approximately 5 to 8 minutes.

While potatoes are cooking, heat a large non-stick saute pan over medium-high and cook the bacon until crispy and golden brown. Remove the bacon, leaving 3 tbsp. of the fat in the pan.

Saute the onions over medium-high heat until the onions are soft. About 2 to 3 minutes. Add 1-1/2 tbsp. of the vinegar, sugar and stock and simmer for 3 minutes over low to medium heat.

Drain the potatoes and, in a large bowl, put the potatoes in with the onion mixture. Season with salt & pepper, add the remaining 1 tbsp. of vinegar and chopped herbs.

This Potato Salad should be served warm or at room temperature.

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