Wash the potatoes under cold water to remove any dirt. Place them in a large pot, cover with cold water, add salt, and bring to a boil. Cook until tender, about 15-20 minutes.

In a medium bowl, combine apple cider vinegar, vegetable oil, Dijon mustard, and sugar. Whisk until well combined.

Peel and finely chop the onion. In a skillet, heat bacon drippings or olive oil and sauté the onions until soft and translucent, about 5-7 minutes.

Once the potatoes are tender, drain and let cool slightly. Cut into bite-sized pieces and combine with the dressing, sautéed onions, and bacon.