INGREDIENTS

  • 2 lb. baby potatoes, halved
  • 6 slices bacon
  • 1 red onion, finely chopped
  • 1/4 c. apple cider vinegar
  • 2 tbsp. water
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. Dijon mustard
  • 1/2 tsp. granulated sugar
  • Kosher salt
  • Freshly ground black pepper
  • 8 green onions, sliced

 

DIRECTIONS

  1. In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain and let cool slightly before transferring to a large serving bowl. 
  2. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve about 2 tablespoons of fat in pan, and transfer bacon to a paper towel-lined plate to drain. 
  3. Add red onion and cook over medium heat until starting to soften, about 3 minutes. Whisk in in apple cider vinegar, water, olive oil, Dijon mustard, and sugar. Bring mixture to a simmer, then turn off heat and season with salt and pepper. 
  4. Stir in green onions and gradually pour mixture over potatoes.
  5. Toss to combine and serve warm. 

 

 

 


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