Ingredients:

  • 2 lbs Yukon Gold potatoes, scrubbed and cubed into 1-inch pieces
  • 1 tbsp Kosher salt
  • 6 oz smoked bacon, diced
  • 1 medium yellow onion, finely diced
  • 1/2 cup apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1/2 tsp black pepper
  • 3 stalks green onion, thinly sliced
  • 1/4 cup fresh Italian parsley, chopped
  • 1 tsp smoked paprika

Instructions:

  1. Place cubed potatoes in a pot and cover with cold water. Add salt. Bring to a boil, then reduce to a simmer. Cook for 10–12 minutes until the potatoes are fork-tender but still hold a clean edge. Drain immediately.
  2. Add diced bacon to a cold skillet. Turn heat to medium and render until the bacon is mahogany-colored and crisp. Remove the bacon bits with a slotted spoon and set aside, leaving the rendered fat in the pan.
  3. Add the diced onions to the bacon fat and sauté until translucent and slightly caramelized.
  4. Turn the skillet heat to low. Whisk in the apple cider vinegar, maple syrup, and Dijon mustard. Stir until the mixture is emulsified and simmering.
  5. Pour the hot potatoes into a mixing bowl, then immediately pour the hot vinaigrette over them. Toss gently to coat.
  6. Fold in the cooked bacon bits, sliced green onions, chopped parsley, and smoked paprika.