Categories: Sides

Ingredients

• 2 lbs. baby red potatoes
• 1/3 cup plus 2 tbsp. apple cider vinegar, divided
• 2 1/2 tsp kosher salt, divided
• 12 oz. packaged center-cut bacon, cut into 1-inch pieces
• 3 tbsp. light brown sugar
• 2 tbsp. whole-grain mustard
• 1/4 tsp black pepper
• 3 garlic cloves, minced
• 1/2 cup chopped fresh parsley
• Garnish: black pepper

Directions

1. In a large Dutch oven, bring potatoes, 2 tbsp. vinegar, 2 tsp salt and water to cover by 1 inch to a boil over medium-high heat. Cook until tender, about 15 minutes. Drain; let cool for 5 minutes. Cut potatoes into 1/2-inch thick slices.

2. In a 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.

3. Add brown sugar, mustard, pepper, remaining 1/3 cup vinegar, and remaining 1/2 tsp salt to skillet; bring to a simmer. Cook until slightly thickened, 3-5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in parsley, potatoes, and bacon. Serve immediately. Garnish with pepper.

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