12 -14 fingerling potatoes
4 slices bacon
1 red onion, sliced into rings
5 tbsp olive oil
1 tbsp bacon fat
4 tbsp red wine vinegar
1 chipolte in adobo, minced
Salt and pepper to taste
Place potatoes in a pot and cover with at least 2 inches of water. Salt the water and heat on high heat until boiling. Cook 5-7 minutes and drain. Set aside on a baking sheet and halve the potatoes lengthwise.
Cook the bacon and reserve 1 tbsp of fat. Heat up a large cast iron pan on medium heat. Toss the potatoes with the onions and 2 tbsp olive oil. Salt and pepper to taste.
Cook the potatoes in batches until lightly charred on the side, then add the onions until charred as well.
Combine olive oil, bacon fat, red wine vinegar and chipolte and whisk until completely blended. Add salt and pepper to taste and toss with the cooked potato and onion. Let sit for at least 20 minutes to marinade. Crumble bacon on top