2) In a small saucepan over medium-high heat, cook the bacon, stirring frequently, until crispy and the fat has been rendered, about 3 minutes. Lower the heat to medium, add the onion and cook, stirring, until translucent, about 6 minutes. Stir in the flour and cook for 45 seconds more. Add the remaining 2 tsp salt, stock, vinegar, mustard and sugar. Bring to the boil whilst whisking constantly. Remove from the heat.
3) Using your hands, rub the skins off the potatoes. Cut the potatoes in half lengthwise, then cut crosswise into 0.5-cm slices. Return the potatoes to the large bowl. Pour the vinegar mixture over the potatoes and toss to coat. Toss in the parsley and season with pepper to taste. Transfer to a serving platter and serve immediately.
Cook's Note: This potato salad is at its best served immediately or shortly afterwards at room temperature.
Copyright 2001 Television Food Network, G.P. All rights reserved