Boil the Potatoes:

• Scrub the potatoes clean (leave skins on for an authentic touch).
• Place them in a large pot, cover with cold water, and add a pinch of salt.
• Bring to a boil and cook for about 15-20 minutes, or until fork-tender.
• Drain and let them cool slightly before peeling (if desired). Slice into 1/4-inch rounds or dice into bite-sized pieces.

Cook the Bacon & Onion:

• In a large skillet over medium heat, cook the diced bacon until crispy.
• Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
• Add the diced onion to the bacon fat and sauté for about 3-4 minutes, until soft and translucent.

Make the Dressing:

• Reduce heat to low. Stir in the vinegar, water, mustard, sugar, salt, and black pepper.
• Let it simmer for 1-2 minutes, scraping up any browned bits from the pan.

Assemble the Salad:

• Gently toss the warm potatoes with the hot dressing, ensuring they soak up all the flavors.
• Add the crispy bacon and fresh parsley. If needed, drizzle in a little oil for extra richness.

Serve Warm:

• Let the salad sit for 10-15 minutes to absorb the flavors. Serve warm or at room temperature.