Ingredients:
- 1 small yellow onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 3 garlic cloves, peeled and minced
- 8 slices of bacon, cut into pieces
- 2 pounds baby red potatoes
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup apple cider vinegar
Instructions:
- Start by finely chopping the yellow onion and preparing the parsley. Peel and mince the garlic cloves.
- In a skillet, cook the bacon over medium heat until crispy. Remove it from the skillet and set it aside.
- Sauté the onion in the bacon fat until translucent, then add the minced garlic and sauté for an additional minute.
- Add the honey, Dijon mustard, salt, pepper, and apple cider vinegar. Whisk everything together until the dressing is well mixed and slightly reduced. Remove from heat.
- Meanwhile, boil the potatoes in salted water until tender but still firm. Drain them and let them cool slightly.
- Cut the potatoes into quarters and place them in a large bowl. Add the crispy bacon on top of the potatoes.
- Pour the still-warm dressing over the potatoes and bacon. Add half of the chopped parsley. Gently mix to coat all the ingredients.
- Transfer the potato salad to a serving dish and sprinkle the remaining chopped parsley on top as garnish.
Tips:
- Allow the potatoes to cool slightly to handle them without getting burnt.
- The bacon dressing can be slightly warmed before pouring it over the potatoes for better absorption.
- This salad can be served warm or cold, depending on your preferences or the season.
- Be cautious not to overcook the potatoes to prevent them from becoming mushy in the salad.
