1-First, wash and boil the 2 pounds of red potatoes in cold water with 1 teaspoon salt until they’re tender, about 15-20 minutes. Once done, drain them and let them cool slightly before slicing into 1/2-inch pieces don’t skip letting them steam dry for a few minutes to help the dressing stick better. While the potatoes cook, fry the 12 ounces of bacon in a skillet until it’s crispy, then set it aside and keep the grease in the pot for the next step.

2-Next, in that same pot with the bacon grease, simmer the dressing by adding 1/3 cup apple cider vinegar, 1 to 3 tablespoons granulated sugar, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and freshly ground black pepper. Once it bubbles, toss in the 1 tablespoon minced fresh garlic and cook until it’s fragrant and lightly golden. Now, gently mix the hot potato slices into this dressing, followed by the cooked bacon and 1/2 cup chopped fresh parsley for a fresh finish.