1 ½ lb red potato (680 g), cut into 1-in (2 1/2 cm) pieces
1 ½ teaspoons salt, divided
3 strips bacon, diced
small yellow onion, finely chopped
3 tablespoons white wine vinegar
1 tablespoon dijon mustard
1 teaspoon freshly ground black pepper
2 tablespoons fresh chives, finely chopped
Nutrition Info
Calories 242
Fat 10g
Carbs 23g
Fiber 2g
Sugar 1g
Protein 12g
How to Make It
1. Step
Place the potatoes in a large pot, cover with enough cold water to cover the potatoes by 2 inches (5 cm),and bring to a boil. Season with ½ teaspoon salt, reduce the heat to medium, cover, and cook until the potatoes are fork-tender, 10-15 minutes. Drain and set aside to cool slightly.
2. Step
In a large skillet over medium-high heat, cook the bacon for five minutes or until crispy. Transfer to a paper towel-lined plate to drain.
3. Step
Add the onion to the bacon fat in the pan. Cook until tender and golden, about 10 minutes. Remove the pan from the heat.
4. Step
In a large bowl, whisk together the vinegar and mustard. Season with the remaining teaspoon of salt and the pepper. Add the potatoes, bacon, and onions. Toss to coat. Stir in the chives. Serve warm.
