– olive oil – red onion – red potatoes – bacon – garlic – cider vinegar – stone ground mustard – sea salt – chives
01.
Add your oil to a large non-stick pan over medium-high heat, then toss in your sliced-up onion with ¼ teaspoon of sea salt. Sauté, stirring occasionally, for about 5 minutes until the onion starts to turn translucent.
Then, reduce the heat to medium and continue to cook and stir for 15 minutes, until the onions begin to brown. Finally, drop the heat to medium-low and cook for a further 25-30 minutes, until deeply browned and caramelized. Set aside!
02.
Parboil your potatoes for around 15-20 minutes until they’re tender but still slightly al dente in the center. Drain and let them cool, then chop into bite-sized pieces. Move the chopped potatoes to a large bowl along with the caramelized onions.
03.
04.
Crisp your bacon over a medium-high heat in a skillet. Then, transfer the bacon to a cutting board, being sure to leave the drippings and rendered fat in the pan. Chop the bacon and add it to the potatoes.
05.