1 pound small, waxy potatoes
6 slices bacon
1 cup diced onion
1 celery stalk, diced
3 tablespoons apple cider vinegar
1 tablespoon grainy or Dijon mustard
1–2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
fresh parsley and chives to garnish
Start the potatoes boiling in enough water to cover and cook until tender. Small baby potatoes will just take about 7 minutes.
Meanwhile, dice the bacon and cook in a large skillet over medium heat, stirring to break it up, until crispy. Remove the bacon bits and set aside in a dish.
Saute the onion and celery in the bacon fat for about 5 minutes or until softened and golden. (At this point, drain your potatoes if they are done and spread them on a cutting board to cool.)
Whisk the vinegar together with seasonings until the sugar and salt are dissolved. (Use the extra teaspoon of sugar if you like things on the sweeter side.)
Dice or slice the potatoes. I kinda prefer dice because they stay intact better that way instead of getting mashed up when you stir the salad together.
Add vinegar to the skillet and stir. Add potatoes and stir another minute or so until potatoes have absorbed the sauce.
Stir in reserved bacon bits and garnish with herbs