In a large pot, cover the baby potatoes with cold water and salt and bring it to a boil over high heat.

Cook the baby potatoes until fork-tender but not too soft.

While the potatoes are cooking, combine the vinegar, the olive oil, the sugar, the salt and the pepper in a small bowl and whisk them together. Add the bacon drippings and continue whisking. Reserve.

When the baby potatoes are cooked, drain them and let them cool for a few minutes.

Cut the baby potatoes in half and, with a fork, make some holes in the potatoes so they can absorb the dressing.

In a medium bowl, mix the baby potatoes, the onion, and the parsley. Add the dressing and give everything a good mix.

Sprinkle the crumbled bacon over your baby potato salad and serve it with some bread (and some extra olive oil on the side) while it's still warm.