Ingredients:

  • 2 lbs red potatoes, sliced into 1/4 inch rounds
  • 1 tbsp kosher salt
  • 6 oz thick-cut bacon, diced
  • 1 medium red onion, finely diced
  • 2 cloves garlic, minced
  • 1/3 cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp granulated sugar
  • 1/2 tsp black pepper, freshly ground
  • 1/4 cup water
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh chives, snipped

Instructions:

  1. Place the sliced potatoes in a large pot of salted water. Bring to a boil, then reduce to a simmer. Cook for 8–12 minutes until the potatoes are fork-tender. Drain immediately and set aside.
  2. Place diced bacon in a cold skillet over medium heat. Fry until the bacon is golden-brown and crispy. Use a slotted spoon to remove the bacon bits, leaving the rendered fat in the pan.
  3. Add the red onion to the rendered bacon fat and sauté until translucent and slightly caramelized, then stir in the garlic for 30 seconds until fragrant.
  4. Lower the skillet heat. Whisk in the apple cider vinegar, Dijon mustard, and sugar directly into the bacon fat and onions. Stir constantly for 1–2 minutes until the mixture thickens slightly.
  5. Transfer the hot, drained potatoes into a large mixing bowl. Pour the simmering vinaigrette over the potatoes immediately and toss gently to coat.
  6. Fold in the reserved crispy bacon, chopped parsley, and snipped chives before serving.