Crisp bacon and zesty Dijon mustard are tossed with sliced red potatoes and fresh herbs. A fantastic old-world classic that your friends and family will crave.
4 lbs. Red Potatoes
1 lb. Applewood Smoked Bacon (Thick Cut), chopped into ¼ inch pieces
1-1/2 cups Yellow Onions, ¼ inch dice
½ cup White Vinegar
¼ cup Sugar
2 tablespoons Dijon Mustard
1-1/2 teaspoons Kosher Salt
¼ cup Fresh Chives, chopped (Green Onions can be subbed)
2 tablespoons Fresh Dill, chopped
As Needed Freshly Ground Black Pepper
Prep Time: 15min | Cook Time: 25min
Large Stock Pot
Place the potatoes in the pot and cover them with enough water to cover the potatoes and go 2 inches above the surface of the potatoes. Bring the water to a boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives and dill. Serve warm.
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