INGREDIENTS

2 lbs. red potatoes

6 slices bacon

1 small onion, finely chopped

¼ cup apple cider vinegar

¼ cup chicken or vegetable broth

2 Tbsp. whole grain mustard

1 tsp. sugar

Salt and pepper to taste

Chopped fresh parsley

INSTRUCTIONS 

1. Boil the potatoes in a large pot of water until render, about 15-20 minutes. Drain and let cool slightly before slicing into ¼ inch thick rounds.
2. In a large skillet, cook the bacon until crisp. Remove the bacon and crumble it, leaving the grease in the skillet.
3. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
4. Stir in the apple cider vinegar, broth, mustard, sugar, salt, and pepper. Cook for another 2 minutes to heat through.
5. Add the sliced potatoes to the skillet and toss to coat in the dressing. Cook for a few minutes to heat through.
6. Remove from heat and sprinkle the crumbled bacon on top. Garnish with chopped parsley.
7. Serve warm or at room temperature. Enjoy!

Serves 6