Ingredients
- 2 pounds red potatoes (cut into 1 inch pieces)
- 8 slices bacon
- 1 medium red onion (finely diced)
- 1/3 cup apple cider vinegar
- 2 TBS olive oil
- 2 TBS light brown sugar
- 1 TBS dijon mustard
- 1 tsp salt
- 1/2 tsp celery salt
- 1/4 tsp ground black pepper
- parsley (optional, for garnish)
Instructions
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Add the cubed potato pieces to a large pot and fill with water, to 1 inch over the top of the potatoes.
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Heat the pot over medium high heat on the stove, and bring to a boil. Then lower the temperature to medium low to a simmer, and continue to cook for about 12-16 minutes, or until the potatoes are fork tender. (If you cut them small they’ll be done faster, check to make sure they don’t get overcooked).
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In another large pot, or deep skillet, cook the bacon until crisp. Transfer the bacon to a pile of paper towels, and leave the bacon drippings in the pan. When the bacon is cool chop it up into small pieces.
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Add the diced onion to the drippings and cook for about 5 minutes, until the onion pieces are tender, stirring often.
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Add the vinegar, olive oil, brown sugar, mustard, salt, celery salt, and pepper to the onions and stir it all together to combine. Scraping the bottom of the pan to get the brown bits as needed. Let the mixture cook for a couple minutes.
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Once the potatoes are cooked, drain them (don’t rinse). Then add the potatoes, and bacon to the skillet with the onion mixture, and stir it all to combine.
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Scoop the potato salad into a serving bowl, top with parsley if desired, then serve warm.
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If you want to serve the potato salad cold, cover the bowl with plastic wrap and place it in the fridge for about 2 hours until chilled.
Nutrition
Calories: 242kcalCarbohydrates: 27gProtein: 6gFat: 12gSaturated Fat: 3gTrans Fat: 1gCholesterol: 15mgSodium: 623mgPotassium: 723mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 13mgCalcium: 23mgIron: 1mg