Directions

1. 1

   Fill a large pot with water and bring to a boil over high heat.

2. 2

   Add the unpeeled potatoes to the boiling water, ensuring they are submerged by at least 1 inch. Return to a boil and cook for about 20 minutes, or until the potatoes are tender when pierced with a fork.

3. 3

   While the potatoes cook, arrange the bacon strips in a large skillet over medium heat. Cook until crisp and golden, about 8 to 10 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain. Once cooled, crumble into bite-sized pieces. Reserve the bacon grease in the pan.

4. 4

   Add the chopped onion to the warm bacon grease and sauté over medium heat, stirring occasionally, until the onion is golden and softened, about 5 minutes.

5. 5

   Whisk together the sugar, white vinegar, Dijon mustard, celery salt, salt, and black pepper in a small bowl. Pour this mixture into the pan with the sautéed onion and stir well. Heat for 1 to 2 minutes until warmed through, then remove from heat.

6. 6

   Drain the cooked potatoes thoroughly. Once cool enough to handle, slice them into 1/4-inch-thick rounds and transfer to a large mixing bowl.

7. 7

   Pour the warm vinegar-mustard dressing over the potatoes and gently toss to coat evenly. Sprinkle the crumbled bacon over the top and stir gently to combine.

8. 8

   Garnish with chopped fresh chives if desired. Serve the salad warm, at room temperature, or chilled, according to preference.