YIELD: 8 Servings

• 1/2 cup chopped red onion
• 1/4 cup cider vinegar
• 2 1/2 pounds Yukon Gold potatoes, peeled
• Kosher salt, to taste
• 1/2 pound bacon, cut into 1/2 inch pieces
• 1 clove garlic, minced
• 1 tablespoon whole-grain mustard
• 1/4 cup chopped fresh Lovage
• 2 tablespoon chopped fresh Parsley
• 1 tablespoon chopped fresh Chives
• 1/2 cup extra virgin olive oil
• Black pepper, to taste

1. In a large bowl, combine onion and vinegar and set aside.
2. Cook potatoes in a large pot of salted water, until tender, about 15 - 20 minutes.
3. Drain potatoes.
4. When just cool enough to handle, cut into 1 inch chunks and cover to keep warm.
5. Fry bacon in a skillet over medium heat, until crisp, about 5 minutes.
6. Using a slotted spoon, transfer bacon to a paper towel lined plate and pour off all but 2 tablespoons of dripping from pan.
7. Add garlic to pan and turn off heat.
8. Add mustard to onion, and vinegar mixture and whisk well.
9. Add potatoes, bacon, lovage, parsley and chives to vinegar mixture, and toss well.
10. Add garlic bacon drippings and olive oil to mixture.
11. Gently mix to combine.
12. Taste and season with salt and plenty of pepper.
13. Serve and enjoy!