Now, this isn't that rich-and-oily specialty, since we don't add any of the bacon drippings. But it is a tasty offering all unto itself.

2-1/2 pounds red-skinned new potatoes, unpeeled
4 lower-fat bacon or turkey bacon slices
2 tablespoons olive oil
1/2 medium-size sweet onion, sliced into rings
1 garlic clove, minced
1/2 cup white wine vinegar
1/4 cup double strength chicken broth, undiluted
1 tablespoon whole-grain German-style mustard
Salt and freshly ground black pepper to taste
Chopped fresh parsley

Cook potatoes in a large pot of boiling salted water just until tender, about 20 minutes; do not overcook.

While the potatoes are cooking, sauté the bacon slices in a nonstick skillet over medium heat until crisp. Drain the bacon on paper towels; crumble and set aside. Pour off any bacon fat that may have accumulated and discard. Wipe the skillet dry with a paper towel. Add the olive oil and sauté the onion and garlic over medium heat just until the onions become limp, about 3 minutes.

When the potatoes are cooked, drain them, and when they can be easily handled, halve each one lengthwise, then cut each half crosswise into 1/2-inch thick slices (cut smaller potatoes into slices without halving first).

Place the potatoes in a large bowl. Whisk together the vinegar, chicken broth and mustard, pour over the potatoes, along with a bit of salt and pepper to taste, the onion mixture (with the oil) from the sauté pan and the bacon pieces. Toss gently to coat the potatoes evenly. Adjust seasonings, adding salt and pepper to taste, then garnish with the chopped parsley and serve while still warm.

Yields 6 servings.