Directions 7 steps | 20 Minutes
Measure and prep all ingredients.
In a medium saucepan, add the potatoes and cover them with water. Bring to a boil over high heat and cook for 8-10 minutes, until a sharp paring knife can pierce the potato without any resistance.
While the potatoes are cooking, chop the bacon strips into ½-inch pieces.
Heat an 8 or 10-inch skillet over medium heat. Add the chopped bacon and cook until just crispy. Transfer the bacon to a plate lined with a paper towel. Let the bacon fat cool in the pan before pouring it into a small bowl.
Drain the potatoes and transfer them to a large bowl with the cooked bacon and green onions. Set aside. Make the vinaigrette by whisking together the bacon fat, red wine vinegar, Dijon mustard, salt and pepper.
Pour half of the vinaigrette over the still-warm potatoes. Toss to combine. Let the potatoes cool to room temperature, cover with plastic wrap and chill in the refrigerator.
Before serving, toss the potatoes with a spoon and add more of the reserved vinaigrette, if needed. Discard any unused vinaigrette. Enjoy!
Olive oil may be substituted for bacon fat.
Apple cider vinegar may be substituted for red wine vinegar.