Ingredients:

  • 2 pounds (900g) Yukon Gold potatoes (or red potatoes), unpeeled
  • 1 teaspoon salt (plus more for seasoning water)
  • 1/2 teaspoon black pepper
  • 6 slices thick-cut bacon, diced
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 1/2 cup (120ml) apple cider vinegar
  • 1/4 cup (60ml) granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup (120ml) water
  • 2 tablespoons Dijon mustard
  • 1 teaspoon celery seed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped (optional)
  • Hard-boiled eggs, sliced (optional)

Instructions:

  1. Add potatoes to a large pot of salted water. Bring to a boil and cook until fork-tender (about 15-20 minutes). Avoid overcooking!
  2. While the potatoes are cooking, fry the diced bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the skillet.
  3. Add the chopped onion to the skillet with the bacon fat. Sauté until softened and translucent (about 5-7 minutes).
  4. In a small bowl, whisk together the apple cider vinegar, sugar, flour, water, Dijon mustard, celery seed, salt, and pepper.
  5. Pour the dressing mixture into the skillet with the onions. Cook over medium heat, whisking constantly, until the sauce thickens (about 2-3 minutes).
  6. While the dressing is cooking, drain the potatoes and let them cool slightly. Slice or dice the potatoes into bite-sized pieces.
  7. Add the sliced potatoes, cooked bacon, and dressing to a large bowl. Gently toss to combine. Taste and adjust seasonings as needed. Serve warm or at room temperature. Garnish with fresh parsley and/or sliced hard-boiled eggs, if desired.