Fill 4 quart pot 3/4 way full with water. Bring water to a boil.

Add the potatoes and cook 15 minutes or until fork tender.

While potatoes are cooking, in a skillet, cook bacon over medium heat until crisp.

Remove bacon and place on a plate covered in paper towels.

Leave 2 tablespoons of bacon fat in the skillet and add onion. Cook onions until tender, about 5 minutes.

Stir in sugar, flour, salt, and pepper until blended.

Stir in red wine vinegar and 1/2 cup water.

Stir constantly until thickened and boiling.

Stir in potatoes and bacon and heat through. Transfer to bowl or platter and add minced parsley.