From epicurious, now behind a paywall
Serves 6
Ingredients:
2 1/4 lb medium yukon gold or red potatoes
6 bacon slices, chopped (optional)
1/2 c finely chopped red onion
1/2 c red wine vinegar
1/2 c water
2 t coarse-ground mustard
2 t sugar
2 t salt
1/2 t black pepper
1/4 c fresh dill, chopped
Methodology:
Boil the potatoes until done, then cool until you can peel and slice them into 1/4" slices.
Sauté bacon in a medium saucepan until brown. Remove, reserving 2 1/2 T grease in pan. Discard remaining grease. Sauté onion for 2 minutes, or until translucent. Whisk in remaining ingredients, aside from dill. Simmer until reduced to 2/3 c, about 4 minutes. Remove from heat.
Add potatoes and toss to coat with dressing. Let stand 3 minutes. Add dill and bacon, season to taste and toss again. Serve warm.
