Method

• 1.
  Cook potatoes in a large saucepan of boiling water over high heat for 10 minutes or until just tender when pierced with a skewer. Drain well, then transfer to a large heatproof bowl.
• 2.
  Meanwhile, heat a large non-stick frypan over medium heat. Cook bacon, stirring frequently, for 8-10 minutes or until all fat renders and bacon is crisp and deep golden. Use tongs to transfer bacon to paper towels to drain, reserving fat in pan. Set bacon aside to cool to room temperature.
• 3.
  Reheat same pan, with reserved rendered fat, over medium heat. Cook onion, stirring occasionally, for 3 minutes or until golden and starting to soften. Remove pan from heat and immediately add vinegar, sugar, seasonings and 2 tbs of water and stir constantly as the mixture instantly bubbles.
• 4.
  Pour the hot onion dressing mixture over the hot boiled potatoes and toss gently to combine and coat well (don’t worry how wet the mixture looks, as the potatoes will absorb all the dressing mixture as it cools). Set aside to cool to room temperature, tossing frequently to ensure all potatoes absorb the dressing mixture evenly.
• 5.
  When ready to serve, toss through parsley and bacon.