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
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.