2 lbs (1 kg) baby potatoes

4 slices bacon, finely chopped

2 tablespoons (30 ml) olive oil

2 onions, thinly sliced

2 tablespoons (30 ml) white balsamic vinegar

2 teaspoons (10 ml) whole-grain mustard

1/4 cup (60 ml) fresh chives, chopped

Salt and pepper

In a pot of salted boiling water, cook the potatoes until tender. Drain, let cool, and cut in half. Set aside.

In a large non-stick skillet, melt the bacon in the oil. Add the onions and sauté until they are golden brown and the bacon crispy.

Add the potatoes and cook for about 3 minutes, stirring to coat thoroughly. Deglaze with the vinegar. Add the mustard and chives. Toss and adjust the seasoning. Serve warm or at room temperature.

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