Ingredients

• 2 pounds of potatoes (preferably waxy varieties)
• 4 slices of bacon, chopped
• 1 medium onion, finely chopped
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup water
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Wash the potatoes and place them in a large pot. Cover with cold water and bring to a boil. Cook until fork-tender, about 20-25 minutes. Drain and let cool slightly.
2. While the potatoes are boiling, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pan.
3. Add chopped onions to the skillet with the bacon drippings and sauté until translucent.
4. In a small bowl, mix together the apple cider vinegar, Dijon mustard, and water. Pour this mixture into the skillet with the onions, bringing it to a simmer.
5. Slice the potatoes into bite-sized pieces and add them to the skillet. Gently toss the potatoes in the dressing until they are evenly coated. Stir in the cooked bacon.
6. Season with salt and pepper to taste. If desired, garnish with fresh parsley before serving.