In a small bowl, stir to combine vinegar, water and sugar. Set aside.
¼ cup white wine vinegar, ¼ cup water, 2 tablespoons granulated sugar
Fill a large pot with potatoes and fill with enough cold water to cover them. Add a pinch of salt and bring to a boil.
8-10 small red potatoes
Once boiling, lower heat to medium high and let simmer for 15-20 minutes or until easily pierced with a fork. Drain, and return to stove top (without heat) and let sit while you prepare the rest of the ingredients.
In a separate large pot over medium heat, heat bacon until browned and crispy. Turn off heat and remove bacon from pot with slotted spoon and set aside in a bowl, leaving bacon grease in pan.
6 bacon strips
While grease cools a bit, cut potatoes into smaller chunks, roughly 1″ in size. Set aside.
Carefully add onions to pan and heat, stirring frequently, for a few minutes over medium heat. Add garlic and stir frequently for an additional minute.
1 yellow onion, 1 tablespoon garlic
Carefully add vinegar mixture, mustard, salt and pepper and stir to combine. Let simmer for a couple minutes then remove from heat.
½ tablespoon dijon mustard, ⅛ teaspoon salt, ⅛ teaspoon ground black pepper
Add diced potatoes and bacon into pan, and gently stir to combine. Add parsley and stir a couple times to combine.
¼ cup parsley
Serve immediately and enjoy!
Video
Notes
Serving: Can be served cold or warm.Storage: Keep your potato salad in an airtight container in the fridge for up to 4 days.