Ingredients:

  • 2 pounds (900g) waxy potatoes such as Yukon Gold or red-skinned
  • 4 slices of bacon preferably thick-cut
  • 1 medium onion finely chopped
  • 1/4 cup (60ml) apple cider vinegar
  • 1 tablespoon (15g) granulated sugar
  • 1 tablespoon (15ml) Dijon mustard
  • Salt and pepper to taste
  • 1/4 cup (15g) fresh parsley chopped for garnish
  • 2 tablespoons (30ml) olive oil optional for a richer dressing

Instructions:

  1. Wash the potatoes and place them in a pot of cold salted water. Bring to a boil and cook until fork-tender, approximately 15-20 minutes.
  2. In a skillet over medium heat, cook bacon until crispy. Remove bacon from skillet and set aside, leaving drippings in the pan.
  3. In the same skillet, add chopped onions to the bacon drippings. Sauté until translucent, about 5 minutes.
  4. In a bowl, whisk together the vinegar, sugar, mustard, salt, and pepper. Pour in the sautéed onions and drippings from the skillet.
  5. Slice the cooked potatoes while warm and add them to a large mixing bowl. Crumble the cooked bacon and add it in. Pour the dressing over the warm potatoes and gently mix to combine.
  6. Top with fresh parsley and serve warm, or let chill for 30 minutes for a different flavor profile.