Cut the potatoes in halves and place in a pan. Cover with water and boil over medium heat till fork tender, about 15 to 20 minutes. Do not overcook, you don’t want them to fall apart.
Remove the potatoes from the water and slice into bite sized pieces. You can peel the potatoes or leave the skins on.
In a small bowl, combine the onion, garlic, beef stock, vinegar, mustard, sugar, salt and pepper, and olive oil.
Pour the dressing over the warm potatoes and sprinkle with parsley. Gently toss to combine.
Add the bacon pieces before serving.
Notes
Cook the potatoes until they are fork tender, but still firm and not falling apart.
There's no need to peel the potatoes, just give them a wash.
Pour the dressing over when the potatoes are still warm.