Begin by washing and halving the new potatoes, placing them in a large stockpot covered with salted water. Bring to a boil, then simmer for 10 to 18 minutes until fork-tender. Drain and keep warm.

In a non-stick skillet, cook the finely chopped bacon over medium heat until crispy and golden brown, about 5 to 7 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the fat in the skillet.

Add the chopped red onion to the bacon fat in the skillet and cook over medium heat for 8 to 10 minutes until translucent. Stir in minced garlic and sauté for an additional minute.

Whisk in the apple cider vinegar, Dijon mustard, granulated sugar, kosher salt, and black pepper. Simmer for 2 minutes over low heat to meld flavors.

Carefully add the warm drained potatoes back into the skillet. Toss gently to coat with the vinaigrette, keeping the heat low.

Transfer the salad to a serving dish and garnish with freshly chopped parsley. Serve warm to enjoy the flavors.