Ingredients:

  • 2 lbs Yukon Gold potatoes, scrubbed
  • 1 tsp Kosher salt
  • 6 oz thick-cut smoked bacon, diced
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup apple cider vinegar
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 1/2 tsp coarse black pepper
  • 3 tbsp fresh Italian parsley, chopped
  • 2 tbsp fresh chives, finely snipped

Instructions:

  1. Place potatoes in cold salted water, bring to a boil, and simmer until fork-tender (about 15 minutes). Drain immediately and slice into 1/2-inch rounds while still steaming.
  2. Sauté the diced bacon in a skillet over medium heat until the fat has rendered and the bacon is mahogany-colored and crisp. Add the onions and garlic to the rendered fat, cooking until the onions are translucent and fragrant.
  3. Stir in the apple cider vinegar, brown sugar, and Dijon mustard. Stir constantly over medium heat for 2 minutes until the sugar dissolves and the sauce thickens into a glossy glaze.
  4. Transfer the hot sliced potatoes into a mixing bowl. Pour the sizzling bacon vinaigrette over the top and gently fold until coated. Garnish with fresh parsley and chives before serving.