Pennsylvania Dutch Warm Potato Salad

Directions

1. In a large saucepan, barely cover potatoes with cold water, bring to a boil, then cook until just tender, about 15-20 minutes.
2. Drain the potatoes and, using a knife and fork, cut them into thick slices and place in a non-reactive bowl. Add the stock, salt and pepper and 3 T. of the vinegar. Cover the potatoes to keep them warm.
3. While the potatoes are absorbing the stock and vinegar, heat the oil in a large skillet and fry the bacon until brown and crispy. Drain on paper towels.
4. With the oil/bacon fat still on medium heat, saute the onion until softened, about 3 minutes. Add the brown sugar and stir for another minute.
5. Add the onions to the potatoes, along with the remaining 3 T. of vinegar. Roughly chop the bacon and add to the salad.Correct seasoning - it will need more salt. Toss in the fresh dill and mix well.
6. Allow the salad to "rest", covered, a few minutes for the flavors to come together. Serve warm - or, for a picnic, at "picnic" temperature.