1 medium yellow onion, finely chopped
1/4 cup apple cider vinegar
2 tablespoons water
2 tablespoons sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley for garnish
Directions
1. Start by cooking the bacon in a skillet over medium heat until crispy. Remove from the skillet and place on paper towels to drain.
2. In the same skillet, cook the chopped onion in the bacon drippings until they become translucent. This will take about 4-5 minutes.
3. In a medium bowl, whisk together the apple cider vinegar, water, sugar, Dijon mustard, salt, and black pepper. Add the cooked onions and stir to combine.
4. Place the sliced potatoes in the slow cooker and pour the vinegar mixture over them. Stir everything gently to ensure the potatoes are well-coated.
5. Cover the slow cooker and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are tender.
6. Once done, stir in the crispy bacon and sprinkle with chopped fresh parsley before serving.
Variations & Tips
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