Yield: 4 servings (approximately 3/4 cup per serving)
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- 4 slices center cut bacon
- 1 lb. potatoes
- 1/2 medium onion, chopped
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon minced garlic
- 1/4 cup apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cornstarch
- 1/8 teaspoon celery salt
- 1/8 teaspoon pepper
- 1/2 teaspoon dried parsley (or you can use fresh)
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Cook the bacon in a frying pan or in the oven. Once the bacon is done cooking cut it up into small pieces.
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Cut each potato into 4 pieces and boil 15-20 minutes, once a fork can be inserted into the potato. Do not overcook. Then drain the potatoes.
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In a small frying pan add the olive oil and saute the onion and minced garlic.
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Once the onions are tender add the apple cider vinegar and Dijon mustard. Mix well.
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Add a tablespoon of the vinegar mixture to the cornstarch and mix together. Add it to the small frying pan. Add the celery salt, pepper and parsley. Let the mixture simmer for 3-5 minutes, once the sauce has thickened.
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Add the potatoes and bacon to a mixing bowl. Pour the vinegar mixture evenly over the potatoes and gently stir. Serve warm.