Halve the potatoes, add to a medium saucepan or dutch oven, and cover with water. Add ½ tablespoon kosher salt, and bring to a boil over high heat.

Boil potatoes until easily pieced with a fork, about 20-25 minutes, cold start to finish, depending on the size of the potatoes. Once cooked, drain and set aside (do not rinse).

While the potatoes boil, cook bacon over medium heat until crisp (about 10-15 minutes) in a a large deep pan or cast iron skillet. Once cooked, set on paper towels to drain. (Once cooled, chop into small pieces and set aside.)

Upon removal of the bacon, add the onions to the pan with the bacon fat, and cook, stirring occasional for 5 minutes, until softened.

Add the garlic and cook until just fragrant, 1 minute.

Add the water, sugar, and vinegar to the pan. Stir well. Cook 2-3 minutes, until slightly reduced.

Add the drained potatoes, and season well with salt and pepper. Toss to combine with the vinegar/onion mixture.

Add the reserved chopped bacon and parsley, and toss to coat.

Serve warm, room temperature, or cold.