Step 1

Add the baby potatoes in a large pot filled with cold water and bring to a boil. Once boiled, sprinkle in 1 tbsp of salt. Reduce to a heat and simmer for 10 minutes or until slightly firm in the center when a knife is inserted into them. They will continue cooking once you take them out. Drain and set aside to cool for 10 minutes before slicing in threes.

Step 2

Add the bacon to a large, unheated, non-stick frypan and turn on medium heat. The bacon will release a lot of fat. Continue cooking until golden and slightly crispy, about 3 minutes.

Step 3

Take the bacon out with a slotted spoon and place on a plate lined with paper towel, leaving the fat behind in the frypan.

Step 4

Add the sliced onion and cook until slightly softened but with a little but of a bite in them, about 3 minutes.

Step 5

Add the vinegar and simmer for a couple minutes before adding the cooked potatoes into the frypan and tossing to coat everything.

Step 6

Add half of the potatoes to a serving plate before sprinkling with 1/2 of the bacon and dill. Add the remaining potatoes and garnish with the remaining bacon and dill. Salad is best served the day its made and typically served warm or at room temperature.