Cook the Potatoes:

• Place whole potatoes in a large pot and cover with cold water.

• Add 2 teaspoons salt, bring to a boil, then reduce to a simmer.

• Cook for about 10 minutes or until just fork-tender but not falling apart.

• Drain and let cool slightly. Slice into 1/4-inch rounds.

Prepare the Dressing:

• In a large non-stick skillet, add turkey bacon to a cold pan. Turn heat to medium.

• Cook until the pieces start to turn golden, about 3 minutes.

• Reduce heat to medium and add red onion. Cook for another 3 minutes until softened.

• Stir in apple cider vinegar and sugar, scraping up any bits from the pan. Bring to a simmer.

• Add oil and continue to simmer for 2 more minutes.

Combine and Toss:

• Add sliced potatoes to the warm dressing and gently toss to coat evenly. Let them absorb the flavor for a minute.

• Taste and adjust salt as needed.

Assemble the Salad:

• Layer a portion of the warm potatoes on a serving platter or in a bowl.

• Sprinkle with green onion and dill. Repeat layers until all ingredients are used.

Serve:

• Best enjoyed warm, but can also be served at room temperature.