Servings 8 servings
Ingredients
- 2 pounds small red potatoes, unpeeled
- 8 slices uncooked bacon, chopped
- 1 1/2 cups diced yellow onions
- 1/2 cup apple cider vinegar
- 1 1/2 Tablespoons whole grain mustard
- 1/4 cup sugar
- 2 Tablespoons chopped fresh chives
Instructions
- Boil the potatoes in a large pot of water until they are fork-tender, about 15 minutes. Drain the potatoes then allow them to cool completely. Cut the potatoes into quarters then add them to a large bowl.
- Add the bacon to a large sauté pan set over medium heat. Cook the bacon until it is crispy and all of the fat has rendered off. Using a slotted spoon, transfer the bacon to a plate, leaving 3 tablespoons of the drippings in the pan.
- Add the diced onions to the pan and cook, stirring, until the onions are translucent. Stir in the apple cider vinegar, whole grain mustard, sugar, 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup water. Simmer the mixture for 3 minutes until it has reduced to 1 cup.
- Pour the dressing over the potatoes, add the cooked bacon and toss to combine. Stir in the chives and serve warm.
Notes
- Leave the skins on. They add color, texture and save you a step.
- Make Ahead: Cook the potatoes, make the dressing and toss everything together up to 24 hours in advance. Store in an airtight container in the fridge. The flavors will deepen and intensify overnight. Reheat gently in a skillet over low heat with a splash of water, microwave in 30-second increments, stirring in between, or serve cold or at room temp. Give it a taste before serving and add a pinch of salt if needed.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
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