Ingredients:
2 lbs. waxy potatoes, peeled and diced
1/2 lb bacon, diced
1 onion, diced
1/4 cup white wine vinegar
1/4 cup chicken broth
2 tbsp. Dijon mustard
1 tbsp. sugar
Salt and pepper
1/4 cup chopped parsley or chives
Instructions:
Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are tender. Drain and let cool.
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
Add the diced onion to the skillet and cook until softened, about 5 minutes.
In a small bowl, whisk together the white wine vinegar, chicken broth, Dijon mustard, sugar, salt, and pepper.
Add the dressing to the skillet with the onions and bring to a simmer.
Add the cooled potatoes to the skillet and toss gently to coat with the dressing.
Stir in the cooked bacon and chopped parsley or chives.
Serve warm or at room temperature.
