Ingredients:

  • 2 lbs red potatoes, scrubbed and cubed into 1-inch pieces
  • 1 tsp salt
  • 4 oz center-cut bacon, diced
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup low-sodium beef broth
  • 1/3 cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh chives, snipped

Instructions:

  1. Place cubed potatoes in a large pot of cold salted water. Bring to a boil, then reduce to a simmer for 10–12 minutes until the potatoes are fork-tender but still hold their shape. Drain the potatoes and set them aside in a large mixing bowl.
  2. In a large skillet over medium heat, fry the diced bacon until it becomes mahogany-colored and crispy. Use a slotted spoon to remove the bacon bits and set them aside, leaving about 1–2 tbsp of the rendered fat in the pan.
  3. Add the diced onion to the skillet and sauté for 3–5 minutes until translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  4. Stir in the beef broth, apple cider vinegar, Dijon mustard, honey, smoked paprika, and black pepper. Simmer the mixture for 3–5 minutes, stirring occasionally, until the liquid has reduced by about a third and looks slightly syrupy.
  5. Pour the hot dressing directly over the warm potatoes. Gently fold the potatoes into the dressing using a spatula, then stir in the reserved crispy bacon, chopped parsley, and snipped chives.