Instructions:
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Cook the Potatoes: Place the scrubbed potatoes in a large pot. Cover with cold water by at least 1 inch and generously salt the water. Bring to a boil over high heat and cook until the potatoes are tender and can be easily pierced with the tip of a knife, about 10-15 minutes (cook time depends on size). Drain and set aside until cool enough to handle.
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Crisp the Bacon: While the potatoes cook, place the chopped bacon in a large skillet over medium-high heat. Cook, stirring occasionally, until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
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Sauté the Aromatics: Reduce the heat to medium. Add the diced onion to the bacon fat and cook, stirring, until softened and translucent, about 5-7 minutes.
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Make the Dressing: Carefully pour in the apple cider vinegar (it may splatter) and add the sugar, 1 teaspoon of salt, and pepper. Add 2 tablespoons of water and whisk to combine. Bring the mixture to a gentle boil, stirring to dissolve the sugar.
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Combine and Warm: Cut the warm, drained potatoes into bite-sized chunks (if you haven’t already). Add them to the skillet with the dressing. Gently toss to coat every piece. Cook for 4-5 minutes, allowing the potatoes to heat through and absorb the flavorful dressing.
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Finish and Serve: Remove the skillet from the heat. Gently fold in the crispy bacon and most of the chopped parsley. Taste and adjust seasoning with more salt or pepper if needed. Transfer to a serving bowl, garnish with the remaining parsley, and serve immediately.
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