Salt and ground pepper 1 1/2 pounds small potatoes, scrubbed 3 slices bacon, thinly sliced crosswise 1 small red onion, halved and thinly sliced 4 tablespoons apple cider vinegar 3 tablespoons whole-grain Dijon mustard 1/2 cup chopped green onions 1/4 cup chopped fresh parsley leaves In a 5-quart saucepan, bring 1 inch salted water to a boil; reduce to a simmer. Add potatoes. Cover; cook until tender, 25 to 30 minutes. Drain; cool slightly, and halve. In a skillet over medium heat, cook bacon until crispy, 3 to 5 minutes. Add onion. Cook, stirring often, until tender, 2 to 4 minutes. Remove from heat; add 3 tablespoons vinegar and mustard. Toss with warm potatoes. Season with salt and pepper, and top with green onion and parssley.