Ingredients:

  • 2 lbs red potatoes, scrubbed and cubed into 1-inch pieces
  • 1 tsp kosher salt
  • 6 oz thick-cut bacon, diced
  • 1 small red onion, finely diced
  • 1/3 cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp granulated sugar
  • 1/2 tsp black pepper
  • 1/4 cup fresh Italian parsley, chopped

Instructions:

  1. Place cubed potatoes in a pot of cold salted water. Bring to a boil, then reduce to a simmer for 10-12 minutes until fork-tender. Drain immediately in a colander and set aside.
  2. In a skillet over medium heat, fry the diced bacon until crisp. Remove the bacon bits with a slotted spoon and set on a paper towel, leaving the rendered fat in the pan.
  3. Add the diced red onion to the bacon fat and sauté until translucent and fragrant.
  4. While the pan is on low heat, whisk in the apple cider vinegar, Dijon mustard, sugar, and black pepper. Stir for 1-2 minutes until the mixture thickens into a glossy sauce.
  5. Transfer the hot potatoes to a large bowl. Pour the simmering vinaigrette over them and toss gently. Fold in the crispy bacon and fresh parsley.