Best served warm, this recipe is savory, sour and herbal. Based on vinegar and mustard, it keeps well at room temperature compared.to.its.mayonnaise and egg-based cousins.

Ingredients

• 2.5 lbs russet (peeled) or red potatoes (scrubbed), quartered
• ¼ cup salt, for boiling
• 6 strips bacon, diced
• 3 ribs celery, diced
• 3 cloves garlic, smashed & minced
• 10 chives, finely chopped
• 10 sprigs parsley, de-stemmed and finely chopped
• 1 medium onion, diced
• ⅓ cup cider vinegar
• ⅓ cup honey
• 2 tbsp dijon mustard
• 2 tsp dill weed
• 1 tsp ground black pepper
• 1 tsp granulated garlic
• ½ tsp white pepper

Directions

Prepare 5 quarts of cold water, salted.with ¼ cup salt. Scrub potatoes, peel if using russet. Quarter into bite sized pieces and add to the pot. Raise to to a rapid boil, then simmer until potato is tender to the fork, about 10 minutes. Drain and set aside.

Add minced bacon to a cold skillet. Raise to medium heat, browning and rendering the fat. Add diced onion and garlic, sauté until tender but not caramelized. Add to the potatoes.

Combine mustard, honey, Apple cider vinegar and spices in a small bowl. Add to the potatoes.

Toss the potato mixture until combined. Add parsley and chive, and toss to combine. Serve warm, or chill and serve cool.