Recipe Details

Ingredients

• 2 lb. 

  baby potatoes, halved

• 6 

  slices bacon

• 1 

  red onion, finely chopped

• 6 tbsp. 

  apple cider vinegar

• 3 tbsp. 

  water

• 2 tbsp. 

  extra-virgin olive oil

• 2 tbsp. 

  Dijon mustard

• 1 tsp. 

  granulated sugar

• Kosher salt

• Freshly ground black pepper

• 4 

  green onions, sliced

Description

1. Step 1In 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. Step 2In 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. Step 3Add 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. Step 4Stir in green onions and gradually pour mixture over potatoes.
5. Step 5Toss to combine and serve warm.