Start by washing and cutting the potatoes in half. Boil them in salted water until fork-tender, about 15-20 minutes.

While the potatoes are cooking, add the bacon to a skillet over medium heat. Cook until crispy, then remove and crumble it, leaving the drippings in the pan.

In the same skillet with the bacon drippings, add the diced onion. Sauté until the onions become translucent, about 5 minutes.

In a mixing bowl, whisk together the apple cider vinegar, sugar, Dijon mustard, salt, and black pepper.

Once the potatoes are cooked and drained, add them to the skillet with the onions. Pour the dressing over the potatoes and toss gently to coat.

Stir in the crumbled bacon and chopped parsley.

Transfer the potato salad to a serving dish. Serve warm for optimal flavor.