6stripsbaconcut into 1 inch pieces, you can use anywhere between 5-8 strips of bacon
2clovesgarlicminced
1/4cupapple cider vinegar
1/4cupbeef broth
1Tbspdijon mustard
2Tbspsugar
1/2tspsalt
1/4tsppepper
Instructions
If using baby red potatoes, quarter them leaving the skin on. If using large red potatoes, halve each potato then cut into three equal pieces. Cook the potatoes in a pot of boiling water for 15-20 minutes until fork tender but not mushy.
While the potatoes are cooking, use a large skillet to fry the bacon. Set aside on a paper towel lined plate and remove all but two Tablespoons of bacon grease. Add the chopped purple onion to the skillet and cook for 2 minutes before adding the garlic. Stir and allow the garlic to cook for 30 seconds
Pour in the apple cider vinegar, broth, mustard, and sugar to the hot skillet and stir.
Bring to a simmer for 7 minutes. Remove from heat and toss contents with cooked, drained potatoes.
Add the potatoes to a serving bowl topped with the bacon pieces, parsley and/or chives for garnish. Salt and pepper to taste.
Notes
Store in an air tight container kept in the refrigerator for 3-4 days.