A tangy hit of vinegar and Dijon mustard cuts through the rich bacon and sweet onions in this mayonnaise-free option. It's best served warm to let the flavors truly shine.
|2 pounds red potatoes||1 tablespoon white wine vinegar|
|5 strips bacon, preferably nitrate-free, diced into 1/2-inch pieces||1 scallion, chopped|
|1 medium red onion, halved and thinly sliced||salt, to taste|
|2 tablespoons Dijon mustard|
Scrub potatoes well. Add to pot of water and bring to a boil; simmer until potatoes are tender but not mushy, about 15 minutes. Drain and let cool.
Meanwhile, heat a saute pan over medium-high and add bacon. Cook until browned and crisp, about 5 minutes. With a slotted spatula, transfer bacon to a paper towel-lined plate to drain. Pour off all but about a tablespoon of the bacon fat. Add onion to the pan and cook over medium-low heat until soft and caramelized.
Cut potatoes in half, and then cut each half into fourths. Place in a bowl. Add bacon, onions, mustard, vinegar and scallions; stir to combine. Taste and add salt of necessary. Serve warm.
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