Boil potatoes until just fork tender. Drain and cool slightly. Then quarter.

Meanwhile, in a large skillet cook bacon until browned and crispy. Remove from skillet and add diced red onion. Sauté until tender, about 5 minutes then stir in garlic and sauté and additional minute. Whisk in olive oil (enough to yield about 1/3 cup total liquid), vinegar, Dijon, salt, pepper and cayenne. Remove from heat.

Toss quartered cooked potatoes in skillet and stir to coat. Nestle them into a single layer then return skillet to stovetop. Cook over medium heat for about 5 minutes. To finish, toss potatoes with crumbled bacon and chopped fresh parsley. Adjust seasonings and vinegar to taste.