Quarter each potato and place in a pot of boiling water.

Cook 15-20 minutes or until the potatoes are tender when pierced with a fork.

While potatoes are cooking, melt butter in a skillet over medium heat.

Add diced yellow onion to the skillet and sauté for at least 5 minutes, or until softened.

Stir in apple cider vinegar, minced garlic, sugar, and Dijon mustard into the skillet.

Cook the mixture on low heat for 1 minute, stirring continuously.

Drain the cooked potatoes and place them in a large bowl.

Add the crumbled OSCAR MAYER Fully Cooked Bacon to the bowl with the potatoes.

Pour the liquid mixture from the skillet over the potatoes and bacon.

Stir gently until the potatoes and bacon are well coated with the dressing.

Season the potato salad to taste with salt and pepper.