Step 1

Place the potatoes in a large pot.

Step 2

Fill the pot with enough cold water to cover the potatoes and surpass them by about 2 inches.

Step 3

Place the pot on the stove and bring it to a boil.

Step 4

Reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20-30 minutes.

Step 5

Drain the potatoes and place them back in the hot pot so the excess moisture can evaporate.

Step 6

While the potatoes are cooling, cook the bacon in a 12-inch skillet with deep sides over medium-low heat until crispy, about 5-7 minutes.

Step 7

Drain the bacon pieces on a paper-towel-lined plate, reserving the drippings in the pan.

Step 8

Once the potatoes are dry, dice them into bite-size pieces.

Step 9

Over medium-low heat, sauté the shallot in the drippings, stirring occasionally, until softened, about 2-3 minutes.

Step 10

Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Step 11

Add the apple cider vinegar, the chicken stock, the sugar, the whole grain mustard, and the black pepper, stirring to combine.

Step 12

Let the sauce simmer until it is reduced slightly, about 1-2 minutes.

Step 13

Add the potatoes and the bacon to the sauce, stirring to combine and making sure everything is coated with the sauce.

Step 14

Top with the parsley and serve.