1-Wash and scrub the 2 pounds of red potatoes thoroughly. Place them in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil and cook for 15 to 20 minutes until tender when pierced with a fork.

2-While the potatoes cook, prepare the dressing: In a pan, cook 12 ounces of bacon until crispy, then remove it and set aside. In the same pan with the bacon grease, mix in ⅓ cup of apple cider vinegar, 1 to 3 tablespoons of granulated sugar, 1 tablespoon of mustard, ½ teaspoon salt, freshly ground black pepper to taste, and 1 tablespoon of minced fresh garlic. Heat gently until combined.

3-Drain the potatoes and let them cool slightly until warm and easy to handle. Slice them into bite-sized pieces, being careful not to break them.

4-Gently toss the warm potato slices with the hot dressing in a large bowl, allowing the potatoes to absorb the flavors from the bacon grease and vinegar mixture.

5-Fold in the crispy bacon and ½ cup of chopped fresh parsley, stirring lightly to mix everything evenly without crushing the potatoes.

6-Let the salad rest for a few minutes, then adjust seasoning if needed, and serve it warm as a side dish for your next meal.