Wash potatoes and cut into quarters. Place in a pot and cover with water. Add a teaspoon of salt and bring to boil. Cook over medium heat for 10 to 15 minutes OR until the potatoes are done. They should not fall apart but the fork should easily pierce each piece. Drain and place in a large bowl.
In a large skillet, cook chopped bacon until crispy. Remove from pan and add to potatoes in a bowl. If your bacon is very fatty, drain half the fat from the skillet. To remaining bacon grease in skillet, add garlic and onion and saute until the onion is translucent.
In a measuring cup, whisk together vinegar, water, sugar and mustard. Add to onion in skillet and simmer, stirring often, until slightly reduced and thickened.
Pour warm mustard dressing over potatoes and bacon and gently toss to coat.
Garnish with chopped parsley and serve, while still warm.
Notes
You can use red, yellow or young potatoes in this recipe, Traditionally, the recipe calls for red potatoes.To easily chop bacon, place it in the freezer for 5 minutes. It should be very easy to slice.To make ahead: cook potatoes and keep in a bowl in the fridge. Bring the room temperature while you make the dressing. Serve warm.