Serves 4-6

INGREDIENTS

• 6–8 medium waxy potatoes
• Kosher salt and freshly ground black pepper
• 12 thick slices bacon
• 1 large yellow onion, thinly sliced
• 6 tbsp. white wine vinegar
• ¼ cup chopped fresh flat-leaf parsley

DIRECTIONS

1. Put potatoes in a 6-qt. pot and cover with salted water by 2″. Bring to a boil over medium-high heat, reduce to medium, and gently boil until just tender, about 12 minutes.
2. Meanwhile, cook bacon in a large skillet over medium heat until crisp, 10–15 minutes. Drain on paper towels, setting skillet with rendered fat aside. Crumble bacon into large pieces.
3. Drain potatoes and transfer to a large warm serving bowl and add bacon and onions. Return skillet with bacon fat to medium-high heat until hot. Carefully add vinegar and salt and pepper to taste. Pour hot dressing over potato mixture and toss well. Garnish with parsley. Serve warm.