3 lbs of fresh potatoes
1 yellow onion, quartered
1/2 lb bacon, diced
1 large red onion, diced
3/4 cup apple cider vinegar
1 Tbsp Sutter Buttes Traditional Mustard
1/4 cup Sutter Buttes Arbequina extra-virgin olive oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Boil potatoes in a large pot with the onion and cover with cold water. Cook until tender. Drain, discard the onions, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
In a large saute pan, add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onions to the rendered bacon fat and cook until soft, 3-4 minutes. Carefully add the vinegar and cook for 2 more minutes. Whisk in the olive oil and mustard, season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste. Serve warm.