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Serves 4-6 people
3 pounds small Yukon Gold potatoes
Kosher salt
1 pound of bacon, sliced into ½-inch strips
1 medium yellow onion, thinly sliced
¼ cup of apple cider vinegar
1-375 mL jar Chuck Hughes Mustard Coleslaw
2 tablespoons Chuck Hughes Extra Virgin Olive Oil
½ cup of thinly sliced green onions
½ cup of thinly sliced sweet pickles + 2 tablespoons pickle juice
2 tablespoons freshly chopped Italian parsley
2 tablespoons freshly chopped dill
Freshly cracked black pepper
1. Place the potatoes in a large pot, cover with salted water, and bring to a boil. Reduce the heat to medium-high, cover, and simmer for 15 to 20 minutes or until tender when pierced with a fork. Drain the potatoes and spread them on a baking sheet to cool for twenty minutes or until you can handle them.
2. While the potatoes are cooking, add the bacon to a medium frying pan along with about ½ cup of water and place it over medium-high heat. Simmer the bacon, stirring often, until the water evaporates. Then, reduce the heat to medium-low and continue cooking until the bacon turns golden brown. Strain the bacon onto a plate lined with paper towels, keeping the fat in the pan, and set aside.
3. Return the pan to medium heat, add the onion, and cook for 3-4 minutes until softened. Add the vinegar and make sure to stir and scrape the fond from the bottom of the pan with a wooden spoon. Turn off the heat and set aside until ready to mix.
4. When the potatoes are slightly cooled, use a paring knife to peel the skins off the potatoes and discard them. Slice the potatoes into quarter-inch thick rounds and place them in a large bowl.
5. Bring the vinegar and onions to a simmer, then pour them over the potatoes. Stir in the bacon, mustard coleslaw, olive oil, green onions, pickles and juice, parsley, dill, 1 tablespoon kosher salt, and a few cracks of black pepper and serve.
© 2025, Chuck Hughes
