Excellent potato salad

Ingredients:

• 900 g peeled potatoes (about 4 pcs.)
• 3 tbsp. l. olive oil
• 225 g bacon, cut into 1 cm thick strips
• 1 medium onion, diced
• 3 tablespoons of apple cider vinegar
• 2 tablespoons whole grain mustard
• 1 tbsp. sugar
• Salt and ground black pepper
• 4 chopped green onions
• 1 cup chopped fresh parsley leaves

Preparation:

1. Place the potatoes in a large saucepan filled with cold water. Bring to a boil, reduce heat to medium, and simmer until tender (test with a fork), 35-40 minutes.
   
   Let the potatoes cool for 45 minutes: they will still be warm but will retain their shape when sliced ​​into 0.5cm thick rounds.
2. Heat a tablespoon of oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Scrape off any remaining bacon bits and fat from the skillet, returning 3 heaping tablespoons to the skillet, and discard the rest.
3. Add the onion to the skillet and cook over medium heat until soft, about 6 minutes. Add the vinegar, mustard, sugar, 2.5 teaspoons of salt, and a teaspoon of pepper and cook until fragrant, about 1 minute more.
   
   Add the cooled potatoes, half the fried bacon, half the green onions, half the parsley, and the remaining 2 tablespoons of olive oil to the skillet. Stir, season with salt and pepper. Serve sprinkled with the remaining bacon, green onions, and parsley.