2 pounds Yukon gold potatoes
1/2 pound thick-cut bacon
3/4 cup finely chopped onion
1/3 cup white vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon salt
2 tablespoons minced chives, for garnish
Boil your potatoes until they are tender when pierced with a fork (about 15 to 20 minutes). Drain and slice the potatoes into 1/4-inch rounds and set aside. Cook the bacon until crisp, then crumble into small pieces and set aside.
Pour off the rendered fat from the bacon, reserving about a 1/4 cup in the pan. Cook the onion in the bacon fat until translucent and just beginning to brown (about 4 to 5 minutes). Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.
1/2 pound thick-cut bacon
3/4 cup finely chopped onion
1/3 cup white vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon salt
2 tablespoons minced chives, for garnish
Boil your potatoes until they are tender when pierced with a fork (about 15 to 20 minutes). Drain and slice the potatoes into 1/4-inch rounds and set aside. Cook the bacon until crisp, then crumble into small pieces and set aside.
Pour off the rendered fat from the bacon, reserving about a 1/4 cup in the pan. Cook the onion in the bacon fat until translucent and just beginning to brown (about 4 to 5 minutes). Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.
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