Follow these steps for perfect results
Red Potatoes
halved or quartered
Yellow Onion
diced
Bacon
thick cut
Cider Vinegar
White Wine Vinegar
Honey
Mustard Seeds
Canola Oil
Salt
Black Pepper
freshly ground
Parsley
chopped
Place potatoes in a large pot of salted water.
Bring to a boil and cook until fork tender (about 10 minutes).
Drain the potatoes and keep warm.
Cook bacon in a large saute pan until crisp.
Remove bacon and drain on a paper towel.
Add diced onions to the bacon fat and cook until soft and slightly golden.
Remove the pan from the heat.
Stir in cider vinegar and white wine vinegar.
Return to burner.
Add mustard seeds and cook for a few minutes.
Whisk in canola oil and season with salt and pepper.
Add the hot dressing to the warm potatoes and toss gently.
Add chopped parsley.
Chop the cooked bacon and toss into the potato mixture.
Taste for seasoning and adjust with salt and pepper if needed.
Serve warm or at room temperature.
Expert advice for the best results
Use waxy potatoes for best texture.
Don't overcook the potatoes.
Adjust the vinegar to your taste.
Everything you need to know before you start
15 minutes
Can be made a day ahead and refrigerated.
Serve in a rustic bowl, garnished with extra parsley and bacon.
Serve as a side dish with grilled meats.
Serve warm or at room temperature.
Crisp and refreshing.
Pairs well with the acidity.
Discover the story behind this recipe
A traditional side dish often served at gatherings and celebrations.
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