Ingredients:

  • 2 lbs baby red potatoes, halved or quartered
  • 1 tsp kosher salt
  • 6 oz thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/3 cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh chives, snipped

Instructions:

  1. Place potatoes in a pot of cold salted water. Bring to a boil, then reduce to a simmer for 12-15 minutes until tender but not falling apart. Drain immediately.
  2. In a cold skillet, add diced bacon and turn heat to medium. Fry until mahogany colored and crisp.
  3. Remove bacon bits with a slotted spoon and set aside on paper towels, leaving the rendered fat in the pan.
  4. Sauté the onion in the bacon fat over medium heat until translucent.
  5. Stir in the garlic and cook for 30 seconds until fragrant.
  6. Whisk in the apple cider vinegar, Dijon mustard, sugar, salt, and pepper.
  7. Simmer the mixture for 2-3 minutes until it reduces into a syrupy glaze.
  8. Transfer steaming potatoes to a mixing bowl.
  9. Pour the hot vinaigrette over the potatoes and toss gently.
  10. Fold in the crispy bacon and fresh herbs. Serve immediately.