Ingredients:
2 pounds of waxy potatoes, diced into 1/4-inch rounds (such as red or Yukon gold).
Chopped bacon, half a pound
1 medium-sized coarsely chopped yellow onion
vinegar made from apple cider 1/4 cup
1/2 cup of water
1/2 cup of sugar
1/4 cup of Dijon mustard
half a teaspoon of salt
1/2 teaspoon of black pepper
Two tablespoons of fresh, chopped parsley, to serve as a garnish
Instructions:
Bacon, first, must be cooked until crisp in a pan over medium heat. Take them out of the pan and set them on paper towels to absorb any excess grease.
- Saute the chopped onion in the bacon fat for a few minutes, or until it starts to turn translucent, in the same pan. Give it a good three to four minutes.
Whip the apple cider vinegar, sugar, water, Dijon mustard, salt, and black pepper in a medium bowl. Toss in the cooked onions and mix well.
- After slicing the potatoes, add them to the slow cooker and cover them with the vinegar mixture. Make sure the potatoes are evenly covered by gently stirring everything.
- Once the potatoes are half-done, cover and simmer on high for three to four hours, or low for six to seven hours, or until they are soft.
- When finished, mix in the bacon bits and garnish with chopped parsley. Serve.
Tips and Variations
To make it vegetarian, just sauté the onions in a tablespoon of olive oil and leave out the bacon. If you want your bacon to taste like smoke, try adding some smoked paprika. Before serving, stir in a few tablespoons of sour cream if you want a creamier consistency. Adding some chopped dill pickles for an additional bitter bite is another delicious variant. And if you like things on the spicy side, a sprinkle of red pepper flakes will do the trick.
Enjoy!