- 2 lbs red potatoes
- 1 lb bacon
- ⅓ cup apple cider vinegar
- 3 Tbsp. sugar
- 1 Tbsp. Dijon mustard
- ½ tsp. salt
- ground black pepper
- 1 Tbsp. garlic (minced)
- ½ cup parsley (chopped)
Wash, and peel potatoes. Place peeled potatoes in a pot and cover with cold water. Bring to a boil and then simmer potatoes for 15 to 20 minutes or until the potatoes are tender. Drain the potatoes and leave them in the pot with the lid off to steam dry.
Slice 1lb bacon into small pieces. Fry bacon in a large pot until crispy.
While bacon is frying, cut potatoes into ½ to 1 inch cubes. Place potatoes in a bowl and set aside.
Once bacon is done frying, use a slotted spoon to add the bacon to the potatoes, leaving the bacon grease in the pot. Set aside the potatoes and bacon.
In the pot of bacon grease, slowly stir in vinegar, sugar, dijon, salt, and pepper.
Place the pot back on the burner and bring the mixture to a simmer. Stir mixture for a couple minutes.
Stir in the minced garlic and cook for about a minute, or until the garlic starts to turn golden. Remove the pot from heat and stir in the potatoes and bacon until the potatoes have absorbed the sauce.
Fold in the parsley.
Transfer the potato salad to a serving dish and serve hot or warm.