You should start by cooking the potatoes on high heat in a saucepan until the water reaches boiling point.

Season them with some salt and reduce the heat to medium. Continue cooking for another 10 minutes or so, until they are tender.

Drain the water and leave them to cool for around 10 to 15 minutes. Cut them into large pieces, and then return them to the pan to keep them warm.

Cook the sliced bacon in a skillet over medium heat for about 5 minutes, until it becomes browned.

Once it’s done, transfer to a plate, but keep the skillet over the heat.

Add the onion to the skillet and cook for around 3 to 5 minutes in the bacon grease until it becomes transparent but not browned.

Stir in one cup of water, mustard, sugar and white vinegar and keep cooking for another 5 to 7 minutes.

Add the potatoes back to the pan and toss them until they are completely coated in the dressing.

Add the parsley and the bacon.

Season it with salt, pepper and other spices you might favor.

Serve it while still warm.