1 tablespoon chopped fresh flat-leaf parsley leaves

1. Place the potatoes and 1 tablespoon of the salt in a large saucepan. Cover by 1 inch with cool water, and then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, 30 to 35 minutes. Meanwhile, cook the bacon.

2. Place the bacon in a large skillet over medium heat, and cook until the fat begins to render, about 8 minutes. Add the onion; cook until the onion and bacon brown and the bacon is crisp, 13 to 15 minutes. Use a slotted spoon to transfer the bacon and onions to a paper towel-lined plate. Measure the remaining fat in the pan. If there is less than 3 tablespoons, add enough oil to equal 3 tablespoons.

3. Drain the cooked potatoes in a colander, and rinse under cold water just until they are cool enough to handle. If desired, peel potatoes with your fingers or a vegetable peeler. Slice into 1/4-inch thick rounds and transfer to a large bowl.

4. Place the vinegar, sugar, mustard, pepper, remaining 1/2 teaspoon salt, and the bacon fat in a jar, cover, and shake to combine.

5. Add the chives, parsley, bacon and onion mixture, and dressing to the sliced potatoes; toss, and set aside for 10 minutes. Serve warm or at room temperature.

Recipe notes: Refrigerate leftovers in an airtight container for up to four days.

(Patty Catalano is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)