Scrub and halve large potatoes, then boil them with salt in a large pot for 15-20 minutes until tender. Drain and let them steam dry in the hot pot for a few minutes.

Cut bacon into 1-inch pieces and cook in a separate large pot until crispy, then remove bacon to a plate, leaving the grease. While bacon cooks, slice the dried potatoes into ½-inch thick pieces.

Add vinegar, sugar, Dijon, salt, and pepper to the bacon grease, bring to a simmer, and stir for a couple of minutes. Stir in minced garlic and cook for 30-60 seconds until light golden.

Remove the pot from heat, add sliced potatoes, and gently mix until the liquid is absorbed. Carefully fold in the cooked bacon and chopped parsley.

Transfer the potato salad to a serving dish and serve hot or warm; refrigerate any leftovers within two hours.