Here’s the updated Warm Potato Salad with Bacon, Onion, Sugar, Mustard, Green Onions, and Celery Seed:

Ingredients

• 2 lbs potatoes (Yukon Gold or red potatoes, cut into bite-sized pieces)
• 6 slices bacon (diced)
• 1 small onion (finely chopped)
• 3 green onions (thinly sliced)
• 2 Tablespoons Dijon mustard
• 1 teaspoon yellow mustard
• 2 Tablespoons sugar
• 3 Tablespoons apple cider vinegar
• 1/4 cup olive oil
• 1 teaspoon celery seed
• Salt and pepper (to taste)
• Optional: fresh parsley (chopped, for garnish)

Procedure

1. Cook the Potatoes: Place the potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender (10–12 minutes). Drain and set aside.
2. Cook the Bacon: In a large skillet, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Reserve about 2 tablespoons of the bacon fat in the skillet.
3. Sauté the Onion: In the same skillet, add the chopped onion and sauté until softened and golden (about 4–5 minutes).
4. Prepare the Dressing: Lower the heat and stir in the Dijon mustard, yellow mustard, sugar, apple cider vinegar, olive oil, and celery seed. Whisk until smooth and slightly thickened.
5. Combine Everything: Add the cooked potatoes to the skillet and toss gently to coat them in the warm dressing. Add the crispy bacon and stir to combine.
6. Add Green Onions: Just before serving, fold in the green onions for a fresh, mild bite.
7. Season and Serve: Season with salt and pepper to taste. Garnish with fresh parsley, if desired. Serve warm.