YIELD
6 servings
TOTAL TIME
45 mins
Scrub and wash the potatoes. Then place the potatoes in cold water and cook for 20 minutes.
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While the potatoes cook, cook the turkey bacon in 1 teaspoon olive oil.
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Cook the bacon until crispy. Set aside about ⅓ cup. Then add the diced onions. Stir and cook for 1 minute.
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Add the vinegar. Season with salt and pepper. Stir.
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The potatoes should be cooked – fork through. Remove the potatoes from the burner and drain. Transfer to a serving bowl, add the bacon mixture, and top with Dijon Mustard, oil, and parsley. Toss to combine.
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Serve and enjoy!
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