Instructions
step 1 Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 12-15 minutes or until just tender. Drain and set aside.
step 2 In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate. Reserve about 2 tablespoons of bacon drippings in the skillet.
step 3 Add the chopped red onion to the skillet and cook in the bacon drippings for 2-3 minutes, until softened.
step 4 Stir in the apple cider vinegar, Dijon mustard, and sugar. Simmer for 2 minutes, scraping up any brown bits from the pan.
step 5 Add the warm potatoes to the skillet and toss gently to coat them in the dressing. Crumble in the cooked bacon and sprinkle with chopped parsley.
step 6 Season with salt and pepper to taste. Serve warm or at room temperature.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave. This salad is best served warm but can also be enjoyed cold.
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