Place the potatoes in a large pot and cover them completely with cold water by 1-2 inches. Place on high heat and bring the water to a boil.
Add ½ tablespoon of salt to the water and boil the potatoes 15-25 minutes or until they are just tender. A fork or knife should slide in and out without resistance. How long to cook them is going to depend on their size.
Drain the potatoes completely. Let them cool enough to handle.
In the meantime, make the bacon. Add the chopped bacon to a skillet and place it over medium heat. Cook the bacon until crispy. It will take about 10-15 minutes.
Stir it occasionally at first, but when it gets going stir it more often to keep it from burning.
Take the pan off the heat and remove the bacon using a slotted spoon. Place it on a paper-towel lined plate to drain.
Reserve at least 2-3 tablespoons of the bacon drippings to make the sauce. Then, wash or wipe the skillet clean.
Next, cut the potatoes in half or quarters depending on their size.
Heat 2-3 tablespoon of the reserved bacon drippings in a large (preferably non-stick) skillet over medium heat. When the oil is hot, but not smoking, add the onions.
Cook the onions gently for 3-4 minutes until they start to soften, stir frequently.
Next, stir in the flour, ½ teaspoon of salt, and pepper. Cook the flour mixture for 1 minute, stirring almost constantly.
Add the water and the apple cider vinegar to the flour mixture. Stir until combined. Cook for 3-4 minutes until the liquid starts to thicken, stir occasionally.
Add the sugar and stir until dissolved.
Add the crispy bacon and the potatoes. Stir as you work your way around the skillet to coat them with the sauce and bacon pieces. Continue turning and coating with the sauce for about 5 minutes until warmed through.
Taste and add salt, if needed. As a reference, we added ½ teaspoon of salt to ours. Sprinkle with the chopped parsley and toss a couple more times to combine.
Garnish with extra parsley, if desired. Serve and enjoy.