Cook potatoes until tender, cool slightly, and dice into a large bowl.

Add parsley to the diced potatoes; toss to combine.

Cut bacon into small pieces and cook in a skillet until crisp.

Add chopped onion to the bacon and cook until the onion is translucent and softened.

Drain off some of the bacon fat, leaving about 2 tablespoons in the skillet.

Add flour to the bacon and onion mixture; cook until bubbly, stirring constantly.

Stir in vinegar, water, sugar, salt, and pepper.

Bring the mixture to a boil, then reduce heat and simmer for 2 minutes, stirring occasionally.

Pour the hot dressing over the potatoes and toss gently to coat.

Let the potato salad sit for at least 15 minutes before serving to allow the flavors to meld.

Enjoy!