Step by step

Method

4 steps

1. 1

   Slice 2 lb red or Yukon potatoes into ¼-inch rounds. Boil in salted water until just tender when pierced with a fork, 10–12 minutes — you want them soft but still holding shape. Drain well and keep warm.

2. 2

   While the potatoes cook, chop 6 strips bacon and cook in a wide skillet over medium heat until crisp, 8–10 minutes. Scoop the bacon onto a paper towel, leaving the drippings in the pan.

3. 3

   Sauté 1 small diced onion in the bacon drippings 3–4 minutes until soft and translucent. Whisk in ⅓ cup cider vinegar, 1 tablespoon Dijon or German mustard, 1 tablespoon sugar, ½ teaspoon salt, and ¼ teaspoon black pepper. Simmer 1 minute until the dressing smells sharp-sweet and looks glossy.

4. 4

   Toss the warm potatoes with the hot dressing and the bacon so every slice gets coated — warm potatoes soak up the vinegar. Finish with 2 tablespoons chopped parsley and serve warm (or room temp). You want tender potato slices in a tangy bacon-onion dressing — not a mayo-cold American salad or mushy overcooked potatoes.