¼CupExtra Virgin Olive OilPlus 1 teaspoon to cook the bacon
1teaspoonKosher Salt Or to taste
1teaspoonGround Black Pepper Or to taste
Scrub and wash the potatoes. Slice the potatoes in half. Place the potatoes in a large pot with cold water, covering the top. Bring to a boil and add 1 teaspoon of salt. I used kosher salt. Reduce the heat to medium – high and cook until tender and fork through. Should take about 20 minutes.
Meanwhile, dice the onions and bacon. Set aside. In a heated skillet, cook the bacon in 1 teaspoon oil; stirring occasionally to avoid burning until crispy.
Cook the bacon until crispy. Set aside about ⅓ cup. Then add the diced onions. Stir and cook for 1 minute.
Add the vinegar slowly. Then season with salt and pepper. Stir. Bring to a quick boil.
By this time the potatoes should be cooked. Drain and potatoes and transfer to a serving bowl. Remove the skillet from the burner and pour the vinegar and onions mixture over the potatoes.
Add the Dijon mustard, parsley, and oil. Carefully fold in the cooked bacon pieces. When ready to serve, topped with remaining chopped crispy bacon. Serve hot or warm.