Ingredients:

  • 2 pounds baby potatoes (waxy variety, such as Yukon Gold)
  • 6 slices of uncooked bacon, diced
  • 1 medium red onion, finely chopped
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1/4 cup vegetable oil
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh parsley, chopped for garnish
  • 2 tablespoons fresh chives, chopped for garnish

Instructions:

  1. Scrub and halve the baby potatoes. Place in a large pot, cover with cold water, add salt, and boil until fork-tender (about 15 minutes).
  2. In a medium bowl, whisk together apple cider vinegar, Dijon mustard, vegetable oil, sugar, salt, and pepper until emulsified.
  3. In a skillet, cook diced bacon over medium heat until crispy. Remove and set on paper towels to drain.
  4. Drain cooked potatoes and allow to cool slightly. In a large bowl, combine warm potatoes, cooked bacon, red onion, and parsley.
  5. Pour the dressing over the mixture and gently toss until evenly coated.
  6. Taste and adjust seasoning if necessary; sprinkle with chives before serving.