Ingredients
Scale
- 2 pounds red potatoes
- 1 teaspoon salt, for boiling the potatoes
- 12 ounces bacon
- ⅓ cup apple cider vinegar
- 1 to 3 tablespoons granulated sugar*
- 1 tablespoon Dijon mustard
- ½ teaspoon salt, for seasoning the potato salad
- Freshly ground black pepper
- 1 tablespoon minced fresh garlic, about 3 cloves
- ½ cup chopped fresh parsley
Instructions
- Cook the potatoes: Start by scrubbing the red potatoes clean and cutting any large ones in half to ensure they cook evenly. Add them to a pot, cover with cold water, and bring to a boil with a teaspoon of salt. Simmer for 15-20 minutes, or until a fork easily pierces through. Drain the water and return the pot to the hot (but turned-off) burner to let the potatoes steam dry for a couple of minutes. This step helps prevent soggy potatoes.
- Cook the bacon: Using kitchen shears or a knife, cut the bacon into 1-inch pieces directly into a large pot or skillet. Cook over medium heat, stirring occasionally, until the bacon is golden and crispy. Transfer the cooked bacon to a plate lined with paper towels, leaving the rendered fat in the pot (you’ll need about ¼ cup of it for the dressing).
- Make the dressing: Slowly add the apple cider vinegar, sugar (start with 1 tablespoon and adjust to taste), Dijon mustard, salt, and pepper to the bacon grease. Stir the mixture and bring it to a gentle simmer for a couple of minutes. Add the minced garlic and cook for 30 seconds to 1 minute, just until fragrant and lightly golden.
- Assemble the salad: Slice the potatoes into ½-inch rounds, cutting any large slices in half. Add them to the pot with the warm dressing and toss gently to coat. The potatoes will soak up all that flavorful liquid. Fold in the crispy bacon and chopped parsley, taking care not to mash the potatoes.
- Serve and enjoy: Transfer the salad to a serving dish and serve warm or at room temperature.
Notes
Serving and presentation tips
For a casual gathering, serve the salad in a rustic ceramic bowl to highlight its hearty, homemade vibe. Garnish with a little extra parsley for a pop of color, and consider pairing it with grilled bratwurst, roasted chicken, or even a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner