Boil the Potatoes: Start by placing the cubed potatoes in a large pot of salted water. Bring the water to a boil and cook the potatoes for 10-12 minutes, or until they are tender when pierced with a fork. Drain and let the potatoes cool to room temperature.
Cook the Bacon: While the potatoes are cooling, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel to drain. Once cooled, crumble the bacon into small pieces.
Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until the dressing is smooth and well-blended.
Combine Ingredients: Once the potatoes have cooled, add them to the bowl with the dressing. Add the crumbled bacon, chopped onion, diced pickles, and parsley. Gently stir to combine all ingredients, ensuring that the potatoes are evenly coated with the dressing.
Chill and Serve: Cover the bowl and refrigerate the potato salad for at least an hour to allow the flavors to meld. Before serving, give it a final stir and adjust seasoning if needed.
