Place the halved baby potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.

While the potatoes cook, heat a skillet over medium heat. Add the chopped bacon and cook until crispy.

In a mixing bowl, whisk together the apple cider vinegar, sugar, Dijon mustard, and vegetable oil.

Once the potatoes are done, drain them and let them cool slightly. While they are still warm, add them to the skillet with the bacon and pour the dressing over them.

Stir in the finely chopped red onion and mix gently to coat the potatoes.

Season the potato salad with salt and pepper to taste.

Transfer the potato salad to a serving dish and sprinkle fresh parsley on top.

Serve the salad warm, or refrigerate for about 30 minutes if you prefer it chilled.