Ingredients
Scale
- 2 pounds baby red potatoes, washed and scrubbed
- 8 slices bacon, cut into ½-inch pieces
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- ⅓ cup apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped fresh parsley
Instructions
- Cook the potatoes in salted boiling water until fork-tender, about 10-15 minutes. Drain and let cool, then cut into chunks.
- Fry the bacon until crispy, then remove and set aside.
- Sauté onion and garlic in the bacon fat until softened.
- Whisk together honey, mustard, salt, pepper, and vinegar in the skillet to make the dressing.
- Toss the dressing with the potatoes and bacon, keeping the potatoes chunky.
- Garnish with fresh parsley and serve warm.
Notes
- Best served warm, but can also be enjoyed cold.
- Baby red potatoes hold their shape well.
- Make ahead and store in the fridge for up to 2 days.
- Be gentle when tossing to prevent the potatoes from falling apart.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg