Serves 12
3 pounds baby red potatoes
1/2 pound thick-cut bacon
1/2 cup finely chopped red onion
3 green onion thinly sliced
1/4 cup white vinegar
1/4 cup sugar
3/4 tablespoon Dijon mustard
3/4 teaspoon salt
3.4 tsp. black pepper
3 T cup olive oil
1 1/2 tablespoons minced chives, for garnish

Cook the potatoes in enough water to cover them at least 2 inches.  Season the water with salt to taste and bring to boil over medium high heat.  Cook for 15 minutes or until the potatoes are tender. Remove and drain.

Dice semi-frozen bacon into small pieces.  Cook in a skillet over medium high heat until crisp.  Remove with a slotted spoon to a paper towel leaving the bacon fat behind.  Saute the red onion and green onion over medium heat in the bacon fat until soft and translucent about 3-5 minutes.

Add the vinegar, sugar, mustard, salt and pepper and cook until heated through and bubbly, about 2 minutes.  Whisk in the olive oil. Add the potatoes to the skillet and toss to coat evenly.

Top with bacon and chives and serve warm.