2 lbs. of small Yukon Gold potatoes, cut in chunks
Kosher salt
Olive oil
6-1 slices of bacon
1 onion, diced
1/2 c. chicken stock
1/4 c. apple cider
1 T. whole grain mustard
1 bunch of fresh chives, finely chopped
Fill a medium saucepan with water and salt heavily. Add the potatoes and over medium-high heat, bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 20 minutes. Drain and reserve.
Lightly coat the bottom and sides of large straight sided skillet with olive oil. Slice the bacon into lardons (fancy word for 1/4" slices).
Over medium meat cook the bacon until brown and crispy.
Add the onion and saute until soft.
Add the stock and vinegar and bring to a bubble, scraping off the brown bits on the bottom of the pan.
Add the potatoes. Stir all to coat. Continue to cook until all liquid is absorbed, stirring occasionally.
Add the chives and stir to distribute. Season with salt if necessary.
Serve warm or room temperature.