2 pounds red potatoes
1 teaspoon salt for boiling the potatoes
12 ounces bacon
½ cup apple cider vinegar
3 tablespoons sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon minced fresh garlic about 3 large cloves
1/2 cup chopped fresh parsley
- Scrub the potatoes and cut any large potatoes in half so that all of the potatoes are approximately equally sized. Place the potatoes in a large pot and cover with cold water. Bring to a boil and stir in 1 teaspoon of salt. Reduce heat and simmer the potatoes for 1 5 to 20 minutes or until tender when stabbed with a fork. Drain the water. Leaving the potatoes in the pot, return the pot to the still-hot (but turned off) burner. Leave the lid off of the pot and allow the potatoes to steam dry for a couple minutes.
- Set another large pot over medium heat and, using kitchen shears, cut the bacon strips into approximately 1-inch pieces directly into the pot. Cook the bacon, stirring occasionally, until crispy. Once the bacon is done, remove the pot from the stove and use a slotted spoon to remove the bacon pieces to a plate or bowl while leaving about 1/4 cup of bacon grease in the pot.
- While the bacon is cooking, cut the potatoes into 1/2-inch thick slices, cutting any extremely large slices in half. Set aside.
- Add vinegar, sugar, Dijon, salt, and pepper to the pot of bacon grease.
- Place the pot back on the burner, bring the mixture to a simmer, and stir for a couple of minutes. Stir the minced garlic into the mixture and cook for 30 seconds to 1 minute. Serve warm.