Directions

1. 1

   Preheat your oven to 425 degrees Fahrenheit and position the rack to the middle. In a medium bowl, toss the cubed red potatoes with the olive oil and season generously with salt and pepper. Spread the potatoes in a single layer on a shallow roasting pan and roast for 30 to 40 minutes, stirring once or twice during cooking, until the potatoes are golden brown and the skins become slightly wrinkled. Transfer the roasted potatoes to a large serving bowl.

2. 2

   While the potatoes roast, cook the chopped bacon in a large skillet over medium heat, stirring occasionally, until the bacon is crisp, about 7 minutes. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels to drain. Pour off all but about 1/4 cup of the bacon fat from the skillet.

3. 3

   Return the skillet with the reserved bacon fat to medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion softens and begins to develop golden-brown edges, approximately 4 minutes.

4. 4

   Sprinkle the sugar over the onion mixture and stir constantly until the sugar dissolves, about 30 seconds. Add the white vinegar and water, then increase the heat to high. Bring the liquid to a boil and continue cooking, uncovered, until the mixture reduces to approximately 3/4 cup, which should take 6 to 8 minutes.

5. 5

   Remove the skillet from heat. Whisk in the whole-grain mustard and 1/4 teaspoon of black pepper until well combined. Pour this warm dressing over the roasted potatoes in the serving bowl. Add the cooked bacon and chopped fresh parsley, then toss everything together until evenly coated. Taste and adjust the seasoning with additional salt and pepper as needed. Serve the salad warm or allow it to cool to room temperature before serving.