Ingredients
Scale
- 2 pounds waxy potatoes (such as Yukon Gold or red potatoes)
- 6 slices thick-cut bacon, chopped
- 1 small onion, diced
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon German mustard or Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley (optional, for garnish)
Instructions
- Cook potatoes in salted boiling water for 15-20 minutes until tender. Drain, cool slightly, and cut into slices or cubes.
- In a skillet, cook bacon until crispy. Remove bacon, leaving 2 tablespoons of bacon fat in skillet.
- Sauté onion in bacon fat until softened, about 5 minutes. Stir in vinegar, sugar, mustard, salt, and pepper. Cook for 1-2 minutes.
- Pour hot dressing over potatoes in a mixing bowl. Add crispy bacon and gently toss to coat.
- Serve warm, garnished with parsley if desired, or chill for at least 1 hour before serving.