FIRST, START YOUR POTATOES:

1. Place diced potatoes into a pot. Pour water over the potatoes, until the water is 1″ above the potatoes.
2. Add 1/2 tsp. salt to the water and cover with a lid.
3. Bring the water to a boil and boil potatoes 12-15 minutes, or until potatoes are still slightly firm but tender. You don’t want them crunchy by any means but also don’t want them soft enough to fall apart or mash. A fork should easily pierce the potatoes (I recommend pulling a potato out of the water to test it for best results.)
4. Drain the potatoes, letting them cool slightly. 

MEANWHILE, WORK ON YOUR DRESSING:

1. While the potatoes are cooking, prep your dressing. Start by crisping the bacon in a large skillet over medium high heat 8-10 minutes, or until you reach your desired crispness. (I recommend brown and crisp for this recipe.)
2. Remove the bacon and set aside on a clean plate. Reserve at least 3 Tbsp. of the bacon grease to make your dressing. (You can safely discard any additional grease or save for another use)
3. Add minced onion to the bacon grease and cook onion 3-5 minutes, or until softened and fragrant.
4. Add vinegar, sugar or apple juice, salt, and pepper to the skillet and stir until combined. Turn off the heat and let the dressing sit. 

WHEN THE POTATOES ARE DONE, ASSEMBLE THE SALAD:

1. When the potatoes are cooked and drained, add them to a large bowl. 
2. Pour the dressing over the potatoes and gently stir with a spatula (which is less likely to break up the potatoes) to coat. Let the potatoes sit for at least 5-10 minutes to absorb the dressing.
3. Stir once more, then add parsley, green onion, and your crisped bacon. Gently stir to combine.
4. Serve the salad warm or at room temperature. (If you’ve been chilling the salad in the refrigerator, pull it out 20-30 minutes before serving to help it come back up to room temperature.)