Ingredients:
2 pounds of waxy potatoes, diced into 1/4-inch rounds (such as red or Yukon gold).
Chopped bacon, half a pound
1 medium-sized coarsely chopped yellow onion
vinegar made from apple cider 1/4 cup
1/2 cup of water
1/2 cup of sugar
1/4 cup of Dijon mustard
half a teaspoon of salt
1/2 teaspoon of black pepper
Two tablespoons of fresh, chopped parsley, to serve as a garnish
Instructions:
Bacon, first, must be cooked until crisp in a pan over medium heat. Take them out of the pan and set them on paper towels to absorb any excess grease.
2. Saute the chopped onion in the bacon fat for a few minutes, or until it starts to turn translucent, in the same pan. Give it a good three to four minutes.
Whip the apple cider vinegar, sugar, water, Dijon mustard, salt, and black pepper in a medium bowl. Toss in the cooked onions and mix well.
4. After slicing …
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