Ingredients:

  • 2 lbs Yukon Gold or Red potatoes, scrubbed
  • 6 oz thick-cut smoked bacon, diced
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place potatoes in a pot of cold salted water. Bring to a boil and simmer until fork-tender but not falling apart (approx. 15-20 mins). Drain immediately and slice into 1/4-inch rounds while still hot.
  2. In a skillet over medium heat, fry the diced bacon until mahogany-colored and crisp. Use a slotted spoon to remove the bacon bits, leaving the rendered fat in the pan. Add the onions to the fat and sauté until translucent and fragrant.
  3. Lower the heat and stir in the garlic for 30 seconds. Whisk in the apple cider vinegar, Dijon mustard, honey, salt, and pepper. Let the mixture simmer for 1-2 minutes until it slightly thickens.
  4. Transfer the hot sliced potatoes to a mixing bowl. Pour the simmering vinaigrette and rendered fat over the potatoes. Toss gently to coat. Fold in the crispy bacon and fresh parsley. Serve immediately while warm.