Ingredients:

  • 3 lbs red potatoes, scrubbed and cut into 1-inch cubes
  • 0.5 lb thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 0.5 cup apple cider vinegar, divided
  • 0.25 cup granulated sugar
  • 1 tbsp Dijon mustard
  • 1 tsp celery seed
  • 0.5 tsp cracked black pepper
  • 1 tsp kosher salt
  • 0.25 cup fresh parsley, roughly chopped
  • 3 stalks green onions, thinly sliced

Instructions:

  1. In a large skillet over medium heat, fry the diced bacon until crispy. Use a slotted spoon to remove the bacon bits and set aside, retaining the rendered fat in the pan.
  2. Sauté the diced yellow onions in the reserved bacon fat until translucent and slightly caramelized, approximately 5–7 minutes.
  3. Place the cubed red potatoes into a 6-quart slow cooker.
  4. In a small bowl, whisk together 1/4 cup of the apple cider vinegar, sugar, Dijon mustard, celery seed, salt, pepper, and the sautéed onions along with the fat from the skillet.
  5. Pour the mixture over the potatoes and toss gently to coat. Cover and cook on High for 3-4 hours (or Low for 6-7 hours) until potatoes are tender.
  6. Uncover the slow cooker and pour in the remaining 1/4 cup of apple cider vinegar and half of the crispy bacon bits.
  7. Gently fold the mixture to create a natural emulsion. Garnish with the remaining bacon, fresh parsley, and green onions before serving warm.