Ingredients

The following ingredients have 6 Servings
  • 2 pounds small red potatoes (halved if small or quartered if large (1 to 2 inch [2.5 to 5 cm] pieces))
  • Table salt (for cooking potatoes)
  • 8 slices bacon (cut into 1/2-inch (12 mm) pieces)
  • 1 medium (6 oz) red onion (finely chopped)
  • 1/2 teaspoon granulated sugar
  • 1/2 cup distilled white vinegar
  • 1 tablespoon store-bought or homemade whole-grain mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh parsley or fresh chives

Instruction

  • In a large saucepan or Dutch oven, place potatoes, 1 tablespoon of salt and water to cover by 1 inch (25 mm). Bring to boil over high heat, reduce heat to medium, and simmer until potatoes are tender and a paring knife can be slipped in and out of potatoes with little resistance, about 10 minutes.
  • Reserve 1/2 cup potato cooking water, then drain potatoes. Return the potatoes to the pot and cover to keep warm.
  • While the potatoes are simmering, in a 12-inch (30-cm) skillet over medium heat, cook the bacon, stirring occasionally, until brown and crispy, 7 to 8 minutes. Using a slotted spoon, move bacon to a paper towel-lined plate; pour off all but 1/4 cup fat.
  • Add the onion to the skillet and cook over medium heat, stirring occasionally until softened and beginning to brown, 4 to 5 minutes. Add sugar and stir until dissolved, about 30 seconds.
  • Add vinegar and reserved potato cooking water, bring to a simmer, and cook until mixture is reduced to about 1 cup, 3 to 5 minutes.
  • Remove from the heat and whisk in mustard and pepper. Add potatoes, parsley, and bacon to the skillet and toss to combine. Season with salt to taste. Pile into a serving bowl and let the compliments roll in.