Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes
  • Water, enough to cover the potatoes in a pot
  • 1 teaspoon (5g) salt, for potato water
  • 6 slices (150g) thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 1/2 cup (120ml) apple cider vinegar
  • 1/4 cup (60ml) water
  • 2 tablespoons (30ml) granulated sugar
  • 1 tablespoon (15ml) Dijon mustard
  • 1/2 teaspoon (2.5g) salt, for dressing
  • 1/4 teaspoon (1.25g) black pepper
  • 1/4 cup (15g) fresh parsley, chopped
  • Optional: 2 hard-boiled eggs, chopped

Instructions:

  1. Boil potatoes until tender but not mushy. Drain well.
  2. Fry bacon in a skillet until crispy. Remove bacon to a paper towel-lined plate, reserving the bacon fat.
  3. Sauté diced onion in the reserved bacon fat until softened and translucent.
  4. Whisk together apple cider vinegar, water, sugar, Dijon mustard, salt, and pepper in the skillet with the onions. Simmer briefly to dissolve the sugar.
  5. While the potatoes are still warm, slice them into 1/4-inch thick rounds or bite-sized pieces.
  6. Gently toss the warm potatoes with the warm dressing. Add the crispy bacon and parsley.
  7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.