1tablespoonDijon mustardor grainy German style mustard
Scrub the potatoes and cut into pieces about 3/4 to 1 inch on a side.
Place the potatoes in a large saucepan covered with an inch of cold water.
Chop the bacon into 1/2 inch wide slices and saute in a frying pan or saucepan.
Cook the bacon over medium low heat, stirring regularly.
While the bacon Is cooking, start boiling the potatoes and prepare the dressing ingredients.
Measure the vinegar in a one cup liquid measuring cup.
If you are using a whisk, place the rest of the dressing ingredients in the cup and whisk until combined.
If you are not using a whisk, place the mustard in a small bowl. Add a teaspoon or so of vinegar from the measuring cup and mix until combined. Add another teaspoon or two of vinegar and mix well. Continue to do this until the mustard is liquid and can be added to the vinegar. Add sugar and salt.
Stir until the sugar and salt dissolve.
When the bacon is crispy, turn off the heat and scoop out the bacon pieces and put on a small plate.
Add the vinegar mixture, Scrape to loosen the browned bits on the bottom of the pan.
When the potatoes to a boil, cook about 7 minutes, until a fork easily pierces the potatoes.
Drain the potatoes, place in a bowl and immediately pour the dressing over the hot potatoes. Stir the potatoes several times over the next few minutes.
Serve the potato salad while still warm. Just before serving stir in the bacon and parsley.