Begin by cooking the potatoes. Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil, adding a tablespoon of salt. Lower the heat, cover, and simmer for 10 to 15 minutes, or until the potatoes are tender but firm. Drain the water, leaving the potatoes in the pot to steam dry and cool for about 5 minutes. Once cool enough to handle, cut the potatoes into chunks and return them to the pot.

Next, cook the bacon. While the potatoes are cooking, heat a large skillet over medium heat and cook the bacon pieces until crispy. Transfer the bacon to a paper towel-lined plate to drain excess fat.

Then, sauté the onion and garlic. Add the chopped onion to the skillet and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional minute.

Prepare the dressing. To the skillet, add honey, Dijon mustard, salt, and pepper. Whisk the ingredients together, then pour in the apple cider vinegar. Stir and cook for 1 to 2 minutes until the mixture is slightly reduced.

Combine everything. Pour the dressing over the cut potatoes in the pot, then add the cooked bacon. Gently toss to coat the potatoes, keeping them chunky.

Finally, garnish and serve. Serve the salad warm, topped with freshly chopped parsley.