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Add the potatoes to a large pot of boiling salted water and cook for 4 minutes or just until tender.
Remove them from the water and strain in a colander and hold them there until ready to use.
Next, add the bacon to a large frying pan or shallow rondeau pot over medium-high heat and cook for 4-6 minutes or until crisp and browned. Set the bacon aside.
Turn the heat to high and add in the strained potatoes and onions and cook for 4-6 minutes or until lightly browned. Stir every minute using a spoon or spatula.
Pour in the beef stock, vinegar, ¾ crisp bacon, salt, pepper, and parsley and mix until combined.
Serve with remaining ¼ of the crisp cooked bacon and additional chopped parsley.