Instructions
Step 1 Wash and boil the baby potatoes in salted water until fork-tender, about 15–20 minutes.
/n Step 2 Drain the potatoes and let them cool slightly, then slice them in halves or rounds.
/n Step 3 In a skillet, cook the bacon until crispy, then remove and crumble.
/n Step 4 In the same skillet with bacon drippings, sauté chopped onions until soft.
/n Step 5 Stir in apple cider vinegar, Dijon mustard, sugar, salt, and black pepper, mixing well.
/n Step 6 Add the sliced potatoes to the skillet and gently toss to coat in the warm dressing.
/n Step 7 Add the crumbled bacon and chopped parsley, mixing gently.
/n Step 8 Cook for another 2–3 minutes to allow flavors to combine.
/n Step 9 Serve warm or at room temperature.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Add a splash of vinegar if needed to refresh the flavors before serving.
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