Directions

• Place waxy potatoes in a pot, covering them with cold water. Add a pinch of salt and boil for 15-20 minutes until fork-tender.
• Once cooked, let the potatoes cool slightly. Slice them into bite-sized pieces.
• In a skillet, sauté chopped bacon over medium heat until it's crispy and golden, about 5-7 minutes.
• Using a slotted spoon, transfer the crispy bacon to a plate, leaving the savory drippings in the pan.
• Add diced onions to the bacon drippings and sauté until they become soft and translucent, about 3-4 minutes.
• In a small bowl, whisk together the apple cider vinegar, Dijon mustard, sugar, vegetable oil, salt, and pepper.
• In a large mixing bowl, gently toss together the sliced potatoes, sautéed onions, and crispy bacon.
• Pour the dressing over the potato mixture and gently toss to coat evenly.
• Top with chopped fresh parsley before serving.