Directions

1. 1

   Cook the bacon slices in a large skillet over medium heat until they are crispy, about 5–7 minutes. Remove the bacon to a paper towel, then chop or crumble it into bite-sized pieces. Set aside, leaving about 1 tablespoon of bacon fat in the skillet.

2. 2

   Cut the potatoes into ½-inch to ¾-inch cubes. Bring a large pot of salted water to a boil and add the potatoes. Boil for about 8–10 minutes, until the potatoes are tender but still hold their shape. Drain well.

3. 3

   While the potatoes cook, add the diced onion to the skillet with the reserved bacon fat. Sauté over medium heat for 2–3 minutes, stirring often, until the onion begins to soften.

4. 4

   Add the chopped garlic to the skillet and cook for about 1 minute, stirring constantly, until fragrant.

5. 5

   Pour the apple cider vinegar into the skillet with the onion and garlic. Add both the dijon mustard and grainy mustard, along with the sugar. Stir until the mustards and sugar dissolve fully into the warm vinegar mixture.

6. 6

   Add the warm drained potatoes to the skillet with the vinegar dressing. Toss gently but thoroughly to coat all the potatoes evenly. Remove from heat.

7. 7

   Fold in the crumbled bacon gently. Season the salad to taste with salt and freshly ground black pepper. Transfer to a serving bowl and garnish with fresh chopped parsley if desired. Serve warm.