2 pounds small red potatoes
6 tablespoons white wine vinegar, divided
1/2 cup finely chopped red onion
4 ounces turkey kielbasa, diced
1/2 cup fat-free, less-sodium chicken broth
3 bacon slices, cooked and crumbled
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup minced fresh parsley
1. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; cool slightly. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Place potatoes in a large bowl; sprinkle with 2 tablespoons vinegar.
2. Heat a large nonstick skillet coated with cooking spray over medium heat. Add onion and kielbasa to pan; cook 3 minutes or until onion is tender. Add 1/4cup vinegar, broth, and bacon. Bring to a boil; cook 1 minute. Stir in caraway seeds, salt, and pepper.
3. Pour vinegar mixture over potato slices; toss gently. Sprinkle with parsley. Serve immediately.
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