Boil the potatoes: Start by scrubbing and cutting the red potatoes into bite-sized chunks (no need to peel). Then I place them in a large pot, cover with water, and add 1 teaspoon of salt. I bring it to a boil and let them cook for about 10–15 minutes until fork-tender, but not mushy. Once done, I drain them and set them aside in a big bowl.

Make the warm dressing: While the potatoes are boiling, I cook the bacon in a skillet until crispy, then remove it and crumble it when it’s cool. I keep about 2 tablespoons of the bacon grease in the skillet and stir in the apple cider vinegar, sugar, Dijon mustard, and minced garlic. I cook this over medium heat for about 1–2 minutes, just until it’s warm and the sugar is dissolved.

Toss it all together: Pour the warm dressing right over the warm potatoes so they soak up all that tangy flavor. Then I stir in the crumbled bacon and fresh parsley. I season it with a little more salt and plenty of black pepper to taste.

Serve warm: I always serve this while it’s still warm—it’s when the flavors really shine! If I’m making it ahead, I just warm it up gently before serving.