Review of last recipe - I tossed this one out as it was just a glorified version of stewed tomatoes... even with the caramelized onion upgrade. Don't need a recipe for that!

TODAY'S RECIPE - BAVARIAN BACON-CHIVE POTATO SALAD

5 lbs. unpeeled boiling potatoes
3/4 lb bacon, minced
1 c minced onion
2 medium garlic cloves, minced
2 tsp sugar
1/4 c beef or chicken stock
1/4 c white wine
1/4 c cider vinegar
1 tsp salt or to taste
freshly ground pepper
1/3 c snipped fresh chives

Cover potatoes with cold water in stockpot and bring to boil over medium-high heat. Reduce heat and simmer just until fork tender; do not overcook or potatoes will break apart when sliced. Drain and let stand until cool enough to handle, then peel. Cut potatoes into 1/4" thick slices. Arrange in deep nonaluminum bowl. Cover with plate to keep warm.

Saute bacon in heavy large skillet over medium heat until crisp, about 10 minutes. Remove with slotted spoon and drain on paper towels. Add onion and garlic to skillet and cook in rendered fat over medium-low heat until softened, stirring occasionally for 8-10 minutes. Sprinkle with sugar and continue cooking until onion just begins to color, 3-4 minutes. Stir in stock, wine and vinegar and simmer 2 minutes. Blend in salt and pepper. Pour dressing over warm potato slices. Add snipped chives and cooked bacon. Toss gently to coat. Adjust seasonings. Serve warm or at room temperature.

Serves 10.