Ingredients:

  • 2 pounds waxy potatoes (e.g., Yukon Gold or Red Bliss)
  • 6 slices of bacon, chopped
  • 1 medium red onion, finely diced
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1/4 cup vegetable oil
  • 1 tablespoon sugar
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • Optional: 2-3 tablespoons chicken broth or water for moisture

Instructions:

  1. Wash potatoes and place them in a large pot. Cover with cold water and add a pinch of salt.
  2. Bring water to a boil and cook until fork-tender, about 15-20 minutes. Drain, let cool slightly, then chop into bite-sized pieces.
  3. In a frying pan, cook chopped bacon over medium heat until crispy. Remove bacon and let drain on paper towels, keeping some drippings in the pan.
  4. Add diced onion to the bacon drippings and sauté until softened. Stir in apple cider vinegar, Dijon mustard, vegetable oil, and sugar until well combined.
  5. In a large bowl, toss the warm potatoes with the dressing and bacon. Season with salt, pepper, and parsley.
  6. Let the salad sit for at least 30 minutes at room temperature or chill before serving.