Add the potatoes along with 1 teaspoon of kosher salt to a medium sized stock pot and cover with cold water. Bring to a boil. Cook the potatoes until fork tender. This will take 10-15 minutes.

When the potatoes are done, drain in a colander and then return to the hot pan. This will remove all the excess water from the potatoes and allow them to absorb all the dressing. You will hear the moisture leaving the potatoes. This will only take about a minute. Remove the potatoes and add to a large serving bowl.

To make the dressing, add the chopped bacon to a non-stick skillet. Cook over medium high heat until browned and crispy. There is no need to add oil to the pan, the bacon will release all its fat.

Leave the rendered fat in the pan and add the onion. Cook until the onions are soft, 7-8 minutes.

Add the vinegar, mustard, sugar, salt and pepper. Stir till combined.

Pour the dressing over the potatoes. Add the chopped parsley and scallions. Mix it all together. I would let this sit for 5 minutes before serving. The potatoes will absorb all the dressing. Serve and enjoy!

Note: If you feel as if you need “more” dressing, add a few tablespoons of extra virgin olive oil.