2 lbs. baby red potatoes, halved or quartered
6 to 8 slices bacon, chopped
1/2 cup chopped green onion, plus extra for garnish
1/2 cup chicken stock
1/4 cup apple cider vinegar
3 teaspoons sugar
2 teaspoons stone ground or Dijon mustard
Salt and pepper to taste
Boil potatoes until just tender. Do not overcook. Drain.
Cook bacon in a skillet over medium-high heat until crisp (about 6 – 7 minutes). Remove bacon. Set aside and leave drippings in skillet. Add green onions to skillet with drippings and cook a minute or two. Pour in chicken stock, vinegar, dijon mustard and sugar. Bring liquid to a simmer and let reduce down a minute or two.
Add potatoes and bacon. Season mixture with salt and pepper to taste. Remove from heat, toss in parsley. Serve warm or cold.
If mixture seems to be just slightly dry you can either toss in a little more olive oil or chicken stock. You can also garnish the top with chopped parsley or extra green onions before serving.