Method

Prep

• Wash and roast the potatoes at 375°F until just tender (~1 hour)
• Slice bacon into ~¹⁄₂″ strips
• Dice the yellow onion
• Chop the parsley

Make the dressing

• Put the bacon in a medium stick skillet
• Cook on medium until crisp and you get bacon foam
• Add the onion and cook until they turn translucent and soft
• In parallel
  • Cut potatoes into half lengthwise,
  • then into half lengthwise again,
  • then into whatever size pieces you like (¹⁄₄–¹⁄₂″)
  • Transfer into a medium or large mixing bowl
• Add 1 tsp salt, 1 tsp pepper, a shake of cayenne, and ~¹⁄₂ cup vinegar to finish the dressing (the amount of vinegar you add depends on how much bacon fat there is, it should balance)
• Once it boils, it’s done

Assemble

• Pour the hot dressing over the potatoes and toss
• Taste for seasoning
• Let sit for ~5 minutes and toss again
• Add parsley
• Serve warm