- 2 lb red potatoes, scrubbed and cut into 1-inch cubes
- 1 tbsp. plus 2 teaspoons kosher salt, divided
- 1/2 lb bacon, cut into ½ inch dice
- 3/4 c finely minced yellow onion (about 1 small)
- 1/3 c white vinegar
- 2 tbsp. white sugar
- 1 tbsp. Dijon mustard
- 1 tsp. freshly ground black pepper
- 2 tbsp. finely chopped fresh parsley leaves
- 1 tbsp. finely chopped fresh chives
- Place potatoes and 1 tablespoon salt in large pot and cover with cold water until water level is 1 inch above potatoes. Set over medium-high heat until boiling. Reduce heat to medium and simmer until a paring knife can be inserted into potatoes with no resistance. 10-15 minutes. Strain potatoes and set aside.
- While potatoes are cooking, place bacon in a large skillet and cook over medium-high heat until crisp. Remove bacon to a paper towel lined plate, leaving as much rendered fat in the pan as possible. Pour out all but about 3 tablespoons of fat from pan.
- Add onions to pan with bacon fat and cook over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.
- In a small bowl, whisk together vinegar, sugar, mustard, 2 teaspoons of salt, and pepper to make the dressing.
- Place potatoes, bacon, onions, parsley, and chives in a large bowl. Add dressing and toss gently to combine. Let sit for 10-15 minutes to allow flavors to meld, then serve immediately while still warm.