5 pounds Yukon Gold or Red potatoes (do not use Russet)
1 small onion, finely chopped
½ pound bacon strips, cooked and crumbled
1 tbls. dill weed
¼ cup parsley leaves
¼ cup chicken stock
1 tsp. sugar
2 tsp. sea salt
1 tsp. course-ground black pepper
¾ cup red wine vinegar
1 cup vegetable oil
Cook bacon until crispy. Drain the bacon on a paper towel and save about 2 Tablespoons of the fat. Finely chop the cooked bacon and set aside. Next dice the onion.
Boil the potatoes, skin on, until fork tender (approx 20-30 minutes) in water. Drain and let sit in cold water to cool down enough to handle; gently rub off the peel.
Once all of the potatoes are peeled, cut each potato in half and then bite size pieces, or slices, however you prefer.
Pour the vinegar, salt and pepper on to the warm potatoes and wait for a few minutes, stirring once. Let the mixture absorb into the potatoes, which takes just a few minutes.
Add the bacon, onion, dill weed, the reserved bacon fat, and chicken stock.
Gently stir with a large wooden spoon being careful not to press the potatoes too much.
Add about 3/4 cups of the vegetable oil and combine (you may need more later).
Add 1 teaspoon of sugar, taste and adjust the salt, if necessary. Add a little more vinegar, if necessary so it has a mild tart taste.
The potato salad should have a nice shine to it, but not be too oily. Add a little oil at a time, until you see a very light sheen. Add the parsley last and stir to combine.
Serve at room temperature.