Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, unpeeled, scrubbed
  • Water, enough to cover potatoes
  • 1 teaspoon (5ml) salt
  • 6 oz (170g) thick-cut bacon or pancetta, diced
  • 1 medium yellow onion, finely chopped (about 1 cup or 150g)
  • 1/4 cup (60ml) apple cider vinegar (or white wine vinegar)
  • 2 tablespoons (30ml) sugar
  • 1 tablespoon (15ml) Dijon mustard
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 cup (60ml) reserved bacon fat (from cooking the bacon)
  • 1/4 cup (60ml) chicken broth (or water)
  • 1/4 cup (a small handful) chopped fresh parsley, for garnish

Instructions:

  1. Place potatoes in a large pot and cover with cold water. Add salt. Bring to a boil, then reduce heat and simmer until potatoes are tender but firm when pierced with a fork (about 15-20 minutes).
  2. While potatoes are cooking, cook bacon/pancetta in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 1/4 cup (60ml) of the bacon fat in the pan.
  3. Add chopped onion to the skillet with the reserved bacon fat and sauté until softened and translucent (about 5 minutes). Don't let it brown too much.
  4. In a small bowl, whisk together apple cider vinegar, sugar, Dijon mustard, and black pepper.
  5. Drain the potatoes and let them cool slightly. Once cool enough to handle, slice them into ¼-inch thick rounds (or smaller chunks, depending on your preference). Don't peel!
  6. Add the sliced potatoes to the skillet with the sautéed onion and dressing. Gently toss to coat. Add chicken broth (or water) and simmer for a few minutes to allow the flavors to meld.
  7. Stir in the cooked bacon. Taste and adjust seasoning, if needed. Garnish with fresh parsley before serving.
  8. Serve warm or at room temperature.