1. Start by cooking the bacon in a skillet over medium heat until crispy. Remove from the skillet and place on paper towels to drain.
2. In the same skillet, cook the chopped onion in the bacon drippings until they become translucent. This will take about 4-5 minutes.
3. In a medium bowl, whisk together the apple cider vinegar, water, sugar, Dijon mustard, salt, and black pepper. Add the cooked onions and stir to combine.
4. Place the sliced potatoes in the slow cooker and pour the vinegar mixture over them. Stir everything gently to ensure the potatoes are well-coated.
5. Cover the slow cooker and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are tender.
6. Once done, stir in the crispy bacon and sprinkle with chopped fresh parsley before serving.
Variations & Tips
For a vegetarian version, you can omit the bacon and use a tablespoon of olive oil to cook the onions. Smoky paprika can be added to mimic the smoky flavor of bacon. If you prefer a creamier texture, mix in a couple of tablespoons of sour cream before serving. Another delightful variation is to add a handful of chopped dill pickles for an extra tangy crunch. And if you’re a fan of spicy food, a pinch of red pepper flakes can add just the right amount of heat.
