Preparation Steps

• Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes, or until tender but not mushy. Drain well.
• While the potatoes are cooking, cook the chopped bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve about 2 tablespoons of bacon drippings in the skillet.
• Add the chopped red onion to the skillet with the reserved bacon drippings. Cook over medium-low heat for 5-7 minutes, until softened.
• In a small bowl, whisk together the apple cider vinegar, vegetable oil, sugar, salt, and pepper until well combined.
• In a large bowl, combine the drained warm potatoes, cooked bacon, sautéed red onion, chopped parsley, and chopped chives. Pour the dressing over the potato mixture and gently toss to coat. Let stand for at least 15 minutes to allow the flavors to meld.
• Taste and adjust seasoning if necessary. Serve warm or at room temperature.