Throw your baby potatoes in a big pot, cover with water, and add a generous pinch of salt (your pasta shouldn’t be the only one getting spa treatment). Boil until fork-tender — about 12–15 minutes. You want soft, not falling apart.

Drain, let ‘em cool just enough to handle, then slice them thick-ish. Not paper-thin, girl. We want bite.

While the potatoes are cooling down, cook your bacon in a large skillet until crispy and fabulous. Don’t drain the grease — that’s flavor juice. Remove the bacon and chop it up (or crumble it with your hands like a kitchen goddess).

In the same skillet with all that bacon glory, add the chopped red onion. Sauté over medium heat for 3–4 minutes until it gets soft and slightly caramelized. Then stir in your vinegar, Dijon, sugar, salt, and pepper. Let it simmer just a minute to wake everything up.

Turn off the heat. Add the sliced potatoes directly to the skillet and gently toss everything together. Add the crumbled bacon back in, and sprinkle that parsley like you’re in a cooking show.