Place the cold water in a large sauce pan. Add the salt and stir. Drop in the cut potatoes while the water is still cold. If you start with boiling water the outside will cook much faster than the inside. You want them to be cooked evenly.

Bring the water to a boil and keep boiling for about 2 to 3 minutes. Cover and turn off the heat. In about 30 minutes, drain the potatoes and let them cool.

Heat a heavy skillet on high heat, then reduce to medium high. Cook the bacon until it's nearly but not quite crisp. Drain it on paper towels and then chop it into pieces. Save the fat!!

Heat the bacon fat over a medium high heat. Be careful not to over heat and burn it. Add the onions and sauté until just starting to soften. Add the bacon and continue to cook until it's crisp.

In the same pan, add the vinegar, sugar, mustard, dijon and garlic. Stir until well blended. Give it a taste and add fresh cracked pepper and sea salt to taste. I like a lot of pepper - the way grandma made it.

Gently stir in the potatoes until they are well coated. Serve with chopped parsley on the top.