This is a favorite of everyone in my house and for those that have been to my table. According to my mother it is not exactly true to the region we are coming from in Bavaria, hence a la Brigitte.

• To serve 6 people, boil 8 medium-sized yellow potatoes in their skin until soft to touch, but skins are intact.
• Discard water, peel while hot using a fork to hold the potato and a paring knife to remove the skins (it will come off like sun-burned skin).
• While potatoes are cooking, dice half an onion and cut 4 strips of bacon into ¼ inch pieces.
• Also dice 2 pickles (barrel pickles from Gundelsheim are the best; if not available, use bread and butter pickles) and set aside.
• Put bacon in a hot skillet and render as much fat as possible without burning. Drain on a paper towel.
• Use some of the bacon fat (or for lighter fares peanut oil) to sauté the onions.
• Slice potatoes ¼ inch thick into a bowl.
• Add salt and pepper to taste, ¼ cup of peanut oil, ¼ cup of apple cider vinegar mixed with a pinch of sugar or agave sweetener.
• Gently toss to blend well.
• Add onions, bacon, and pickles, toss gently again.
• Heat ½ cup of beef or chicken broth. Just before serving pour over salad. Serve warm.