Ingredients

• 2 pounds red potatoes

• 4 ounces bacon (about 5 slices)

• ⅓ cup apple cider vinegar

• 3 tablespoons sugar

• 1 tablespoon dijon mustard

• ¾ cup onion, diced

• 2 teaspoons minced garlic

• ¼ cup chicken broth

• Black pepper

• Salt

• ⅓ cup chopped fresh parsley

Steps

1. Wash and scrub potatoes

   1. If some potatoes are larger than others, cut the big ones into equally sized chunks for even cooking

2. Place potatoes in a large pot and cover with cold water

3. Bring to boil and reduce heat and simmer potatoes for 15 to 18 minutes, or until tender

4. Drain the water and cut the potatoes into ½ inch cube chunks

5. In a large frying pan over medium heat, fry bacon until crispy, turning as needed

6. Use tongs to remove bacon and set aside

7. On the side, break up the bacon into small ½ inch pieces

8. Add diced onion to bacon grease and saute over medium heat for 5 minutes until translucent

9. Add garlic and cook for 30 seconds more

10. Pour in the chicken broth, vinegar, Dijon mustard, and sugar and let the liquid simmer for a minute or two

11. Toss in the potatoes and bacon pieces

12. Season mixture with salt and pepper to taste

13. Remove from heat and toss in the chopped parsley

14. Serve warm. If the mixture seems a little dry, you can toss in more chicken broth

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