German Potato Salad
['2 1/4 pounds potatoes (waxy variety, such as Yukon Gold', '4 slices bacon', '2 1/2 cups chicken broth', '1/4 cup white wine vinegar', '1 cup onions, diced', '1 teaspoon salt, or to taste', '1 teaspoon sugar, or to taste', '1/4 teaspoon ground white pepper', '1/4 cup vegetable oil', '2 tablespoons mild brown mustard', '1/2 bunch chives', 'snipped']
Cook the potatoes in simmering salted water until just tender, about 15-18 minutes. Drain and dry. While the potatoes are still hot, remove the skins and slice the potatoes 1/2-inch thick.
While the potatoes are cooking, prepare the dressing. Cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp. Remove the bacon to a plate with a slotted spoon, reserving the bacon fat in the pan; crumble the bacon into small pieces, and reserve.
Bring the chicken broth, vinegar, onions, salt, sugar, and pepper to a boil.
Combine the oil, rendered bacon fat, and mustard with the warm potatoes. Pour the boiling broth-vinegar mixture over the potatoes. Toss in the crumbled bacon and chives.
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