Place the potatoes in a pot with 1 teaspoon salt and enough water to cover and simmer until tender, 15 to 18 minutes.
2
Drain and run under cold water to cool. Cut into quarters.
3
Meanwhile, cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble.
4
In a large bowl, whisk together the oil, vinegar, mustard, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper. Add the potatoes, bacon and parsley and toss to combine.
5
Tip: The potatoes can be cooked and tossed with the dressing and parsley up to 1 day in advance; refrigerate, covered. Bring to room temperature and add the bacon just before serving.