- In a pot of salted boiling water, cook the potatoes until tender. Drain, let cool, and cut in half. Set aside.
- In a large non-stick skillet, melt the bacon in the oil. Add the onions and sauté until they are golden brown and the bacon crispy.
- Add the potatoes and cook for about 3 minutes, stirring to coat thoroughly. Deglaze with the vinegar. Add the mustard and chives. Toss and adjust the seasoning. Serve warm or at room temperature.