Ingredients
- 1 1/2 lbs small red potatoes
- 4 slices bacon
- 1/4 cup apple cider vinegar
- 1 1/2 tablespoons sugar
- 2 tablespoons water
- 3 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 medium sweet onion chopped
- 1/4 cup fresh Italian parsley chopped
- Salt & Pepper to taste
Instructions
- In large pot boil potatoes for 15 minutes. Place under cold running water to stop the cooking process. Cut into large bite size chunks and set aside.
- Place bacon on cookie sheet Bake in oven at 375 degrees for 7 minutes. Turn bacon and cook for another 7 minutes or until crispy. Remove from cookie sheet and place on paper towel to drain. Do NOT dispose of bacon grease.
- In medium bowl whisk vinegar, sugar, water, olive oil and Dijon mustard.
- Place 2 tablespoon bacon grease in large skillet over medium heat. Add onion and cook 3-4 minutes. Add chopped potatoes and cook an additional 5 minutes or until starting to brown on the edges. Add additional bacon grease when necessary to keep things from sticking to the pan.. Whisk vinegar mixture and pour in 1/3 at a time cooking 1-2 minutes after each 1/3.
- Stir in chopped bacon and parsley.
Source: allrecipes.Com