Instructions: In a large saucepan, combine the potatoes with salted water to cover by 2cm. and simmer until just tender, about 20 minutes.

While the potatoes are cooking, in a large heavy frypan, cook the bacon over a moderate heat, stirring, until browned and crisp then transfer with a slotted spoon to paper towels to drain.

Drain potatoes and let stand until cool enough to handle. Cut potatoes into quarters then transfer the potato pieces to a bowl and add the bacon. Keep mixture warm, covered.

Pour off all but 3 tablespoons fat from the frypan and saute the onion over moderately high heat, stirring, until softened, about 3 minutes. Add the sugar, 2 tablespoons vinegar, and stock and simmer for 2 minutes.

Add the onion mixture to the warm potatoes with parsley and remaining 1-tablespoon vinegar, tossing gently, and season with salt and pepper. Serve warm or at room temperature, garnished with extra parsley.

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