🍴Servings: 4 🍽️ Pre: 10 mins 🥓Cook: 30 mins
🥓INGREDIENTS:
- 1 1/2 lb. baby potatoes, halved
- 4 slices bacon
- 1 red onion, finely chopped
- 4 Tbsp. apple cider vinegar
- 2 Tbsp. water
- 1 Tbsp. extra- virgin olive oil
- 1Tbsp. wholegrain Dijon mustard
- 1 tsp. granulated sugar
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 2 green onions, sliced
🍳INSTRUCTIONS:
Step 1：
In a large pot, cover potatoes with water and sprinkle generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain and let cool slightly, then transfer to a large bowl.
Step 2：
In a large skillet over medium heat, fry bacon until crisp, about 8 minutes. Reserve about 2 tablespoons of fat from the pan and pour the rest into our bacon grease saver. Then transfer bacon to a paper towel- lined plate to drain.
Step 3：
Add red onion and cook over medium heat until beginning to soften, about 3 minutes. Add apple cider vinegar, water, olive oil, Dijon mustard, and sugar. Bring mixture to a boil, then remove from heat and season with salt and pepper.
Step 4：
Add chopped scallions and slowly pour mixture over potatoes. Crumble bacon and sprinkle over potatoes.
Step 5：
Stir well and serve hot.
