1 medium-sized coarsely chopped yellow onion
vinegar made from apple cider 1/4 cup
1/2 cup of water
1/2 cup of sugar
1/4 cup of Dijon mustard
half a teaspoon of salt
1/2 teaspoon of black pepper
Two tablespoons of fresh, chopped parsley, to serve as a garnish
How to Follow
Bacon, first, must be cooked until crisp in a pan over medium heat. Take them out of the pan and set them on paper towels to absorb any excess grease.
2. Saute the chopped onion in the bacon fat for a few minutes, or until it starts to turn translucent, in the same pan. Give it a good three to four minutes.
Whip the apple cider vinegar, sugar, water, Dijon mustard, salt, and black pepper in a medium bowl. Toss in the cooked onions and mix well.
4. After slicing the potatoes, add them to the slow cooker and cover them with the vinegar mixture. Make sure the potatoes are evenly covered by gently stirring everything.
5. Once the potatoes are half-done, cover and simmer on high for three to four hours, or low for six to seven hours, or until they are soft.
6. When finished, mix in the bacon bits and garnish with chopped parsley. Serve.
Tips and Variations
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