1. Cook the potatoes
Place sliced potatoes in a pot and cover with water.
Bring to a boil and cook until just tender (about 8–10 minutes).
Drain and set aside.
2. Cook the bacon
In a large skillet, cook bacon over medium heat until crispy.
Remove and place on paper towels to drain.
Reserve about 2–3 tbsp of bacon fat in the pan.
3. Sauté the onion
Add chopped onion to the bacon fat.
Cook until soft and slightly translucent (about 3–5 minutes).
4. Make the dressing
Stir in vinegar, water, sugar, Dijon mustard, salt, and pepper.
Bring to a gentle simmer and cook for 1–2 minutes.
5. Combine
Add the warm potatoes to the skillet.
Gently toss to coat in the dressing.
Crumble the bacon and mix it in.
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