German potato salad

Toss in Bowl, Then Broil:
24 red potatoes, skin on, sliced 1/2" thick
3 T. olive oil
1 T. kosher salt
2 t. black pepper
Toss Roasted Potatoes with:
2 T. cider vinegar
For The Hot Dressing -- Saute:
1/2 lb. bacon, diced
Saute in 1/4 cup Bacon Fat:
1 cup onions, diced
Add and Stir Continuously:
1 T. flour
Stir in and Cook 2 minutes:
1/2 cup cider vinegar
1/4 cup beef broth
2 T. light brown sugar
Add to Dressing:
Cooked bacon
Toss with Roasted Potatoes:
1 recipe Hot Dressing
1/3 cup green onions (green part only), chopped
Salt and pepper to taste
Nutritional Information per 1/2 cup:
Calories 244; Total fat 8(g); Calories from fat 31%; Sodium 537(mg)

1.Preheat broiler on high. Place oven rack 4" from the heat source. Cut red potatoes into 1/2" slices.
2.Toss the potato slices with olive oil, salt, and pepper. Place the potatoes in a single layer on a baking sheet.
3.Broil potatoes for 10 minutes, then flip with tongs. Broil for 5 minutes more until crisp and tender. Insert knife tip to test for doneness.
4.Transfer potatoes to large mixing bowl. Stir in 2 T. cider vinegar. It penetrates the warm potatoes and adds a kick. Set aside and keep warm.
5.For dressing, cook bacon (when it foams, it's perfect). Drain and set aside bacon, reserving 1/4 cup of the fat. Return the reserved fat to the pan.
6.Saute onions in the fat until caramelized. Stir in the flour to thicken slightly (2 mins.). Whisk in the remaining vinegar, broth, and brown sugar.
7.When thick (like honey) return bacon to the skillet. Simmer and stir 1-2 minutes. Pour dressing over potatoes.
8.Add green onions and season to taste with salt and pepper. Toss gently. Serve warm or at room temperature.