This is good served warm or cold. Recipe serves 8.
9 medium potatoes ( I recommend yukon gold, or red)
1 medium onion, chopped
8-10 strips thick cut bacon, fully cooked
1 tbsp. olive oil
1/2 tsp. salt
1/4 cup white vinegar
2 tbsp. granulated sugar
2 tbsp. dijon mustard
Coarsely chop and boil the potatoes, adding the salt to the water once it gets boiling.
When they are fork tender (about 25 minutes), drain them.
Meanwhile, sautee the onion in the oil, until translucent and lightly browned (about 5 minutes).
Pour the vinegar into the pan with the onion, and scrape the bits up off the bottom.
Now, to the same pan, add the sugar and dijon mustard. Simmer, stirring occasionally, for about 3-4 minutes.
Chop the bacon, and add it to the boiled and drained potatoes.
Pour the onion mixture over the potato mixture, and mix well, taking care not to mash the potatoes. Serve warm or chilled. Either way, this potato salad is delicious!