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Preheat the oven to 400 F. Place 6 slices of thick cut bacon on cooling racks that are placed onto a baking sheet. Cook for 20-30 minutes, until bacon is crispy. Remove from oven and chop. Reserve 2 Tbsp of bacon grease from the baking sheet.
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Place the potatoes in a large pot and cover with water. Boil 15-20 minutes or until soft when pierced with a fork. Drain, return to pan with lid on to dry steam for a few minutes, then lightly mash. You still want it to be chunky. Set aside.
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In a small bowl, combine the apple cider vinegar, sugar, Dijon mustard, salt and pepper, garlic, siggi's skyr, and lemon juice. Whisk together.
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Add the yogurt mixture to the potatoes and stir well. Add the bacon and 2 Tbsp of the bacon grease from the baking sheet.
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Add the parsley and stir to combine. Serve warm!