Ingredients
- 2 pounds small potatoes washed and halved
- 6 slices of bacon chopped
- 1 medium red onion finely chopped
- 1/3 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt plus more for seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley chopped
Instructions
- Place the potatoes in a large pot, cover with water, and bring to a boil. Add a pinch of salt and cook until fork-tender, about 15-20 minutes. Drain and set aside.
- In a skillet over medium heat, cook the bacon until crispy. Remove the bacon and set aside on a paper towel to drain, reserving the bacon fat in the skillet.
- Sauté the chopped onion in the reserved bacon fat until translucent and slightly browned, about 5 minutes.
- Stir in the apple cider vinegar, Dijon mustard, sugar, salt, and pepper through the onions. Cook for another 2 minutes to combine the flavors.
- Add the cooked potatoes to the skillet and toss to coat with the dressing. Cook for an additional 3-5 minutes, until the potatoes have absorbed the dressing.
- Remove from heat, gently fold in the crispy bacon and fresh parsley. Adjust seasoning with salt and pepper to taste.
