Combine the potatoes in a pot of heavily salted water (cover the potatoes by an inch). Bring the potatoes to a summer and cook until tender, about 10-12 minutes.
At the same time, cook the bacon on medium heat in a saute pan until browned and slightly crisp. Using a slotted spoon, drain the bacon onto a paper towel. Reserve the rendered bacon fat.
Drain the potatoes through a colander, and allow to dry out for a few minutes before proceeding.
Transfer the potatoes to a large bowl, and add the bacon, sugar, salt, pepper, cider vinegar, parsley and onion. Add about a tablespoon of the reserved bacon fat and toss gently to coat. Adjust seasoning as needed.
