4-6 as a side
6 cups 1-inch cubed potato (peeled or unpeeled....approx. 1 1/2 pounds total)
1 cup 1-inch diced onion
approx. 3-4 Tbs vegetable oil
salt and pepper to taste
8-10 slices bacon
1/2 cup rough chopped parsley
rendered bacon fat from cooked bacon (approx. 1/4 cup)
approx. 3 Tbs apple cider vinegar (or more to taste)
1 heaping Tbs grainy mustard
Preheat the oven to 400 degrees.
Add 6 cups of 1-inch cubed potato to a large mixing bowl with 1 cup 1/2-inch diced onion. Add a splash of vegetable oil and salt and pepper to taste, toss to coat, lay it out on a large heavy bottomed baking tray and pop it into the oven.
As soon as the potatoes are in the oven use another baking tray to lay out 8-10 slices of bacon, on top of a sheet of parchment paper if you like, and place that tray into the oven as well.
Chances are the bacon will be done a bit before the potatoes are cooked through.
Once it is nice and crisp, drain the cooked bacon on paper towels and then pour most of the rendered bacon fat into a saute pan on the stove top.
Turn the heat to medium and add about 1 part apple cider vinegar to 2 parts bacon fat, add a good dollop of grainy mustard and whisk that together, and after a minute or so, turn the heat off.
The potatoes will take around 40 minutes to roast and you'll want to toss them around once or twice while they're cooking, and then add those to a large mixing bowl. Crumble the bacon into that, add 1/2 cup chopped parsley, and then toss that with the warm dressing to coat.
Serve warm or chill in the fridge and serve cold or room temperature.