Ingredients
2 pounds small Yukon Gold or heirloom potatoes, unpeeled
1/2 pound bacon
1 large white onion, chopped
2 tablespoons safflower or canola oil
3 tablespoons whole-grain mustard
6 tablespoons apple cider vinegar, or to taste
1 bunch green onions, chopped
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 tablespoons chopped parsley
Preparation
Boil potatoes in a large pot until tender, 15 to 20 minutes. Don’t let them get too soft-a fork should go in but potatoes should not fall apart. Drain and cool slightly, then peel if desired or just slice.
Meanwhile, cook bacon in a large skillet over medium heat until crisp; transfer to a paper towel-lined plate to let drain. When cool enough to handle, crumble into small pieces. Drain off all but 1 tablespoon fat from the skillet, then return to medium heat. Add white onion and cook until lightly browned, 7 to 8 minutes.
In a large bowl, gently toss together warm bacon, potatoes and white onion with oil, mustard, vinegar, green onions, salt and pepper. Garnish with parsley and serve warm or at room temperature.
