- 2 pounds Yukon gold potatoes
- 8 slices bacon
- 1/2 yellow onion (a large, peeled and thinly sliced)
- 1/3 cup Gravenstein Apple White Balsamic Vinegar
- 1 teaspoon Himalayan salt (plus extra for salting the potato water)
- 1/2 teaspoon cracked black pepper (or more, to taste)
- 1/4 cup fresh parsley leaves (chopped)
- Add potatoes into a large stockpot and cover with cold water that extends at least 2 inches above the potatoes. Stir in a pinch of salt. Bring to a boil over medium-high heat. Reduce heat to medium and continue cooking until potatoes are tender when pierced with a fork, about 15–20 minutes.
- Meanwhile, cook bacon in a large sauté pan over medium heat until crisp, stirring occasionally, about 10-12 minutes. Transfer bacon with a slotted spoon to a plate that has been covered with paper towels, and later break it into small pieces. Reserve 1 tablespoon of bacon grease in the pan and discard the rest. Add onions to the sauté pan and cook in the reserved bacon grease for 5 minutes, stirring occasionally, until cooked and translucent. Remove from heat and transfer onions to the plate with the bacon.
- When the potatoes are cooked, drain them and cut into 1-inch cubes. Add potatoes to your serving bowl, and top with the cooked bacon, onions, vinegar, salt, and pepper. Toss to combine. Serve topped with fresh parsley.