Peel potatoes and cut into 1" chunks. Bring a large pot of water to boil with vinegar, boil potatoes until they are soft when pierced with a fork - about 10 minutes. Drain well when soft.

While potatoes are boiling, fry bacon in a large pan. Fry until golden brown on each side, flipping occasionally to prevent burning. When bacon is crispy, remove and set aside on a paper towel on a plate to cool for crumbling. Do not drain bacon grease from pan. When bacon is cool to the touch, crumble it.

Add onion to pan and cook until lightly browned, about 6 minutes, stirring occasionally to prevent burning. Slowly add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.

Add softened potatoes, and gently toss.

Turn heat off and stir in half of the bacon and herbs, tossing well to mix.

Add to bowl and top with the rest of the crumbled bacon and parsley.