Ingredients
Scale
2 lbs baby potatoes, halved
6 slices bacon, chopped
1 small onion, finely diced
1/4 cup apple cider vinegar
1 tbsp Dijon mustard
1 tbsp sugar
1/3 cup water
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped
Instructions
Boil potatoes in salted water for 10–15 minutes until fork-tender. Drain and set aside.
In a large skillet, cook chopped bacon until crispy. Remove and set aside, leaving the drippings.
Add diced onion to the skillet and sauté in the bacon fat until soft.
Stir in vinegar, Dijon mustard, sugar, and water. Simmer for 2–3 minutes.
Add warm potatoes to the skillet and gently toss to coat in the dressing.
Return bacon to the pan and mix well. Season with salt and pepper.
Sprinkle with fresh parsley and serve warm.