Prep the potatoes: Gently scrub 3 cups (about 600g) of peeled waxy potatoes such as Yukon Gold or baby red potatoes. Slice into approximately 1/4-inch thick rounds for even cooking and texture.

Boil: Place sliced potatoes in a large pot, cover with cold water by 1 to 2 inches, add 1 teaspoon salt, and bring to a boil. Simmer for 10 to 20 minutes until tender but firm. Drain and leave in the pot with the lid off to let excess moisture evaporate for a few minutes. Cool slightly, then dice or slice into 1/2-inch pieces if needed.

Cook bacon: In a large skillet or pot, cook 4 slices of chopped bacon over medium heat until crisp, about 10 to 12 minutes. Remove bacon pieces with a slotted spoon, leaving the fat in the pan.

Sauté onion and garlic: Add 1 small diced onion to the bacon fat and sauté over medium heat until soft and browned, about 6 to 8 minutes. Optionally, add 1 tablespoon minced fresh garlic and cook until fragrant.

Prepare dressing: Slowly stir in 1/4 cup white or apple cider vinegar, 2 tablespoons water, 1 to 1 1/2 tablespoons sugar (start with less), 1 teaspoon salt, 1/8 teaspoon ground black pepper, and if desired, 1 tablespoon Dijon or German mustard. Bring to a gentle simmer, scraping the pan to dissolve browned bits for depth. Simmer for a few minutes.

Combine: Add warm potatoes and half of the cooked bacon to the dressing. Gently toss or fold to coat without mashing. Cook for 3 to 4 minutes to let potatoes absorb the dressing.

Serve: Transfer salad to a serving dish, sprinkle with remaining bacon and 1 tablespoon chopped fresh parsley (or dill or chives), and serve warm or at room temperature.