Directions

1. 1

   Place the potatoes in a large pot and cover generously with cold water so the water level sits about 2 inches above the potatoes. Season the water with salt and bring to a boil over medium-high heat. Maintain a gentle boil and cook until the potatoes are fork-tender, approximately 15 to 20 minutes. Drain thoroughly, then slice each potato into thin 1/4-inch rounds.

2. 2

   Lay the bacon strips in a large skillet and cook over medium-high heat until they achieve a deep golden brown and crispy texture, about 8 to 10 minutes. Transfer the cooked bacon to a paper towel-lined plate to cool, then crumble into bite-sized pieces. Carefully pour the rendered bacon fat into a small measuring cup, keeping 1/4 cup in the skillet and discarding the excess.

3. 3

   Reduce the heat to medium and add the chopped onion to the bacon fat in the skillet. Sauté, stirring occasionally, until the onion becomes translucent and the edges begin to develop light brown color, about 4 to 5 minutes.

4. 4

   Pour the vinegar, sugar, Dijon mustard, and salt directly into the skillet with the onions. Whisk vigorously until the sugar dissolves completely and the mixture becomes thick and bubbly, about 1 to 2 minutes. Add the warm sliced potatoes to the skillet and gently toss until each piece is thoroughly coated with the warm dressing.

5. 5

   Transfer the dressed potato salad to a serving dish. Top with the crumbled bacon and sprinkle the minced chives over the surface. Serve while still warm to enjoy the full flavor of the tangy, sweet dressing.