Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, unpeeled
  • Water, as needed
  • 1 teaspoon (5g) salt, plus more to taste
  • 6 slices (170g) thick-cut bacon, diced
  • 1 medium yellow onion, finely diced (about 1 cup/150g)
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tablespoons (30ml) granulated sugar
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) smoked paprika
  • 1/2 teaspoon (2.5ml) celery seed
  • 1/4 teaspoon (1.25ml) black pepper, freshly ground
  • 1/4 cup (60ml) chicken broth (low sodium)
  • 1/4 cup (packed) finely chopped fresh parsley
  • 2 hard-boiled eggs, chopped (optional)

Instructions:

  1. Place potatoes in a large pot, cover with cold, salted water. Bring to a boil, then reduce heat and simmer until fork-tender (about 15-20 minutes). Drain and let cool slightly until manageable.
  2. While potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon, reserving bacon fat in the skillet. Add diced onion to the skillet and sauté in bacon fat until softened and translucent.
  3. Whisk in apple cider vinegar, sugar, Dijon mustard, smoked paprika, celery seed, pepper, and chicken broth to the skillet with the onions. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
  4. While the vinaigrette simmers, slice the slightly cooled potatoes into 1/4-inch thick rounds.
  5. Place sliced potatoes in a large bowl. Pour the warm bacon vinaigrette over the potatoes and gently toss to coat. Add cooked bacon, parsley, and hard-boiled eggs (if using).
  6. Taste and season with additional salt and pepper as needed. Serve warm or at room temperature.