Ingredients Jump to Instructions ↓

  1. 906 g red potatoes, sliced into 1/4 inch rounds

  2. 6 slices bacon, chopped

  3. 1/2 cup minced red onion

  4. 1/2 cup white wine vinegar

  5. 1/2 cup water

  6. 2 tsp. coarse grained mustard

  7. 2 tsp. sugar

  8. 2 tsp. salt

  9. 1/2 tsp. pepper

  10. 1/4 cup chopped fresh dill

Instructions Jump to Ingredients ↑

  1. Boil potatoes with water to cover until just tender. Drain and transfer to a bowl and cover with foil. Cook bacon in a skillet until crisp. Drain on paper towels. Pour off all but 2 1/2 tbsp. drippings from skillet. Add onion and cook 2 minutes. Stir together vinegar, water, mustard, sugar, salt and pepper. Add to skiller and simmer until reduced to 2/3 cup. Remove from heat. Add potatoes and toss to coat. Let stand 3 minutes. Sprinkle with bacon and dill and toss gently. Serve salad warm.


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