Ingredients
Method
Preparation
- Boil the potatoes in salted water until tender. Drain and let cool slightly.
- In a large skillet, cook the bacon until crispy. Remove bacon and sauté the onion in the bacon drippings until softened.
Combining Ingredients
- In a bowl, whisk together vinegar, oil, mustard, salt, and pepper.
- Once the potatoes are cool enough to handle, slice them and combine with the bacon, sautéed onion, and dressing.
- Toss gently to coat and garnish with parsley.
Serving
- Serve warm or at room temperature.
Notes
This salad can be prepared a day in advance and stored in an airtight container. It will keep well in the refrigerator for up to three days. Consider variations like adding fresh dill or sautéed mushrooms for different flavor profiles.
