• Start by preheating your grill to a high temperature.

For Potatoes:

• In a large pot, combine the new potatoes with the quartered yellow onion and cover with cold water. Cook them until tender using either a stovetop or grill method, then drain, discarding the onion. Allow the potatoes to cool for a brief moment before chopping them into cubes. Keep the warm potatoes covered in a large bowl.

For Dressing:

• Place a large sauté pan on the grill and add the diced bacon. Cook it until crispy. Next, remove the bacon with a slotted spoon and set it aside on a paper towel to drain.
• In the remaining bacon fat, sauté the diced red onion until tender, around 3 to 4 minutes. Stir in the vinegar and mustard, cook for 2 more minutes, then gradually whisk in the oil, seasoning with salt and pepper to taste.
• Drizzle the hot dressing over the potatoes and mix gently to coat. Lastly, fold in the sliced green onions and fresh parsley, adjusting the seasoning with additional salt and pepper if necessary.
• Serve and enjoy this delightful side dish that complements grilled meats or sausages spectacularly.