Ingredients:

  • 2 lbs Yukon Gold potatoes, scrubbed
  • 1 tsp sea salt
  • 6 oz thick-cut bacon, diced
  • 1 small red onion, finely minced
  • 1/2 cup beef broth
  • 1/4 cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp granulated sugar
  • 1/2 tsp freshly cracked black pepper
  • 1/4 cup fresh parsley, chopped
  • 2 green onions, thinly sliced

Instructions:

  1. Place whole potatoes in a large pot of cold salted water. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain and peel while hot before slicing into rounds or bite-sized chunks.
  2. Add diced bacon to a cold skillet and turn heat to medium. Render for 8 minutes until the bacon is crispy and deep brown. Remove bacon bits with a slotted spoon, reserving the rendered fat in the pan.
  3. Sauté minced red onions in the reserved bacon fat for 2–3 minutes until translucent.
  4. Whisk in the beef broth, apple cider vinegar, Dijon mustard, and sugar. Season with black pepper. Bring the mixture to a simmer for 2 minutes until it reduces slightly and looks glossy.
  5. Pour the hot dressing over the warm potato slices. Gently toss to allow the potatoes to absorb the liquid. Garnish with reserved bacon bits, fresh parsley, and sliced green onions. Serve warm immediately.