Ingredients

The following ingredients have 6 Servings
  • 2 lbs waxy potatoes (preferably new or baby potatoes)
  • 1/2 lb bacon (cut into 1/2-inch pieces)
  • 2 tablespoons vegetable oil
  • 1/2 medium red onion (finely chopped)
  • 1 tablespoon grainy mustard
  • 3 tablespoons apple cider vinegar
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh chives (chopped)

Instruction

  • Scrub the potatoes and place them in a large saucepan with 1 tablespoon of salt. Cover with cold water and bring to a boil.
  • Cook until the potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain and set aside.
  • While the potatoes cook, fry the bacon until crisp. Using a slotted spoon, transfer it to a paper towel-lined plate and reserve 4 tablespoons of the rendered bacon fat.
  • Wipe out the pan, add the reserved bacon fat and vegetable oil and warm over medium heat.
  • Add the onion and cook until slightly softened but not browned, 3 to 4 minutes. Lower the heat and stir in the mustard and cider vinegar until well blended. Remove from the heat and set aside.
  • Cut the potatoes into small cubes (3/4-inch) and place them in a large bowl. Using your fingers, crumble the bacon into tiny pieces and add to the potatoes.
  • Add the bacon fat mixture and toss to combine thoroughly.
  • Add the chives, season to taste with salt and pepper and combine again.
  • You may want to add a small amount of extra vegetable oil and/or vinegar if the potatoes seem a little dry. They should have a slight sheen, but the dressing should never pool at the bottom of the bowl.
  • Serve warm or at room temperature.