1. Put the potatoes in a pot with water to cover and one teaspoon salt and simmer until tender, 15-20 minutes. Drain and run under cold water. Cut into quarters.

2. While potatoes are cooking, cook the bacon in a skillet over medium-high heat until crisp, 6-8 minutes. Drain on paper towels and crumble when cool.

3. In a large bowl, mix oil, vinegar, mustard, 3/4 teaspoon salt and 1/4 teaspoon pepper. Toss with potatoes, bacon and parsley.