Step 1

Heat a large pot of water over high heat until rapidly boiling. Meanwhile, cut the potatoes in half. Add the potatoes to the rolling water and season with 1 teaspoon salt.

Step 2

Allow the potatoes to cook until fork tender, about 10 minutes.

Step 3

Place a large dutch oven over medium heat. Cut the bacon strips into approximately 1-inch pieces and add to the pot. Cook the bacon, stirring occasionally, until crispy. Using a slotted spoon, remove the bacon pieces to a plate lined with a paper towel. Measure 1/4 cup bacon grease and place back in the pot. If there isn't enough, add a little olive oil and butter to get to 1/4 cup.

Step 4

Add the butter and olive oil, and once melted, stir in the garlic and 1 tablespoon of parsley until the garlic is fragrant and beginning to be browned.

Step 5

Quickly whisk in the vinegar, garlic, mustards, and sugar.

Step 6

Bring to a simmer until it thickens slightly, about 1 minute.

Step 7

Add the potatoes , gently stirring to coat, then stir in the bacon and reserved parsley.

Step 8

Serve immediately with additional salt and pepper if needed.