1/2 cup apple cider vinegar
1 tablespoon coarse-grained mustard
1 tablespoon sugar
2 1/2 pounds red potatoes, diced into 1-inch cubes
6 bacon slices, chopped
1 medium sized red onion, diced
Freshly ground black pepper
2 cloves garlic, chopped
1/4 cup freshly chopped dill leaves, plus more for garnish
Whisk vinegar, mustard and sugar together in a small bowl and set aside.
Place potatoes in pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
Saute bacon until crisp over medium heat. Remove to drain on paper towels and reserve. Add onion, dash of pepper and garlic to bacon drippings in pan and saute until tender, about 3 minutes. Add vinaigrette to vegetables and drippings. Let cook until reduced and thickened, about 2 to 3 minutes.
Add potatoes, dill and crumbled bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill. Serve warm or at room temperature. Great mayonnaise-free side dish.