1-Place the potatoes in cold water, add 1 teaspoon salt, bring to a boil, and simmer for 15 to 20 minutes until tender. Drain them and let them steam dry in the pot off the heat for a few minutes to absorb flavors better later.

2-Cut the bacon into 1-inch pieces and cook in a large pot over medium heat until crispy. Remove the bacon to a plate, but keep that bacon grease in the pot for the dressing.

3-Slice the hot potatoes into 1/2-inch pieces, cutting larger ones further if needed, so they’re ready to soak up the dressing.

4-To the bacon grease, slowly add 1/3 cup apple cider vinegar, 1 to 3 tablespoons granulated sugar, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and freshly ground black pepper to taste. Bring it to a simmer and stir for 2 minutes, then add 1 tablespoon minced fresh garlic and cook for 30 seconds to 1 minute until it’s lightly golden.

5-Remove from heat and gently toss the potatoes in the dressing to coat them well. Carefully fold in the cooked bacon and 1/2 cup chopped fresh parsley to finish it off.

6-Serve warm or at room temperature for the best taste, making it a hit for any meal.