Description
Tender potatoes soak up a tangy apple cider vinaigrette, enriched by savory bacon fat and a hint of mustard. Crisp bacon bits and fresh parsley add texture and brightness to every warm, flavorful bite.
Ingredients
- 2 pounds potatoes
- 4 slices bacon
- 1 medium onion
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Place potatoes in a large pot of salted water and bring to a boil. Cook until tender when pierced with a fork, about 15 minutes.
- Drain the potatoes, let cool slightly, then slice into 1/4-inch thick rounds.
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 2 tablespoons of the bacon fat in the skillet.
- Add the chopped onion to the bacon fat and sauté until softened, about 3 minutes.
- Stir in apple cider vinegar, water, sugar, mustard, salt, and pepper, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
- Add the sliced potatoes to the skillet, gently tossing to coat them in the dressing. Cook for 2 to 3 minutes, until heated through.
- Crumble the bacon and sprinkle over the potato mixture. Toss gently.
- Transfer to a serving bowl and garnish with fresh parsley. Serve warm.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes for the best texture.
- Serve the salad warm to enhance the flavors of the dressing.
- Leftovers can be stored in the refrigerator for up to two days.
- Adjust the sugar and vinegar to suit your taste preferences.