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INGREDIENTS
1 ½ lb Little potatoes (quartered)
4 slices thick cut bacon (chopped)
1 red onion (finely chopped)
3 tablespoons apple cider vinegar
2 tablespoons granulated sugar
1/2 teaspoon salt
1 pinch black pepper
1 tablespoon fresh parsley (chopped)

INSTRUCTIONS
Quarter potatoes and cook in a large pot of boiling, salted water for 6-8 minutes, until tender. Drain and set aside.
Meanwhile, in a medium skillet, cook chopped bacon on medium heat until crispy, about 4-5 minutes. Remove bacon with a slotted spoon and drain on paper towel, leaving bacon fat in the pan.
Place pan back on the heat and cook onion in bacon fat until tender, about 4-5 minutes.
To the onions, add vinegar, sugar, salt and pepper. Bring to a simmer over medium heat and cook for 2-3 minutes.
Remove dressing from heat and pour over potatoes. Add cooked bacon and parsley to potatoes and toss.
Serve immediately or allow to cool.

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