Steps

• Place 2 pounds of small waxy potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and let cool before slicing.
• In a skillet over medium heat, cook 4 slices of chopped bacon until crispy, about 5-7 minutes. Remove bacon and reserve the drippings in the skillet.
• In the same skillet with the bacon drippings, add 1 medium diced onion and sauté until softened, about 3-4 minutes.
• In a small bowl, whisk together 1/4 cup apple cider vinegar, 2 tablespoons Dijon mustard, 1 tablespoon sugar, 1/4 cup vegetable oil, salt, and pepper until well combined.
• In a large bowl, combine sliced potatoes, sautéed onions, and crisp bacon. Pour the dressing over the mixture and toss gently to coat.
• Garnish with 2 tablespoons of fresh chopped parsley before serving. This salad can be enjoyed warm, at room temperature, or chilled.