| Ingredients: 2 Pound(s) yukon gold potato 1/2 Pound(s) bacon 3/4 Cup(s) finely chopped onion, white 3/10 Cup(s) vinegar, white 1/4 Cup(s) sugar 1 Tablespoon(s) mustard, dijon 1 Teaspoon(s) salt 2 Tablespoon(s) minced chives |
Directions:
Slice the potatoes into half inch rounds. Boil in salted water until done. Drain. Cook bacon in a large skillet. When crisp, drain on paper towel and then crumble. In the rendered fat, saute the onion until translucent. Season the onions with salt and pepper while cooking. In a bowl, whisk together vinegar, sugar, mustard, and salt. Pour over the potatoes and toss to coat. Top with bacon and chives. Serve warm. |