1-First Step: Wash the 2 pounds of red potatoes thoroughly. Cut them into uniform chunks to ensure even cooking, then place them in a large pot. Cover with cold water, add 1 teaspoon of salt for boiling the potatoes, and bring to a boil.

2-Second Step: Cook the potatoes for about 15 minutes or until they’re tender when poked with a fork. Drain them well and let them cool just a bit to handle.

3-Third Step: While the potatoes boil, cook the 12 ounces of bacon in a large skillet over medium heat until it’s crispy. Remove the bacon and set it aside, but keep those tasty drippings in the pan.

4-Fourth Step: In the same skillet with the bacon drippings, add 1 tablespoon of minced fresh garlic and sauté until fragrant, about 1 minute. Then, mix in 1/3 cup of apple cider vinegar, 1 to 3 tablespoons of granulated sugar, 1 tablespoon of Dijon mustard, 1/2 teaspoon of salt for seasoning, and freshly ground black pepper to taste. Stir this dressing until it’s well combined.

5-Fifth Step: Toss the warm potatoes into the skillet with the dressing. Gently mix everything together so the potatoes absorb all that goodness.

6-Sixth Step: Crumble the cooked bacon and stir in 1/2 cup of chopped fresh parsley. Give it one last taste and adjust seasonings if needed.

7-Final Step: Serve your salad warm or at room temperature. For dietary swaps, like using vegan bacon, just swap it in during the cooking step. This method keeps things simple and ensures every bite is packed with flavor.