Cook the potatoes by placing them in a large saucepan covered with 2 inches of water. Boil, then simmer for 15-25 minutes until fork-tender. Drain and cool for 30 minutes.

In a large skillet, heat olive oil over medium heat. Add bacon and cook until crispy, about 8-10 minutes. Remove bacon, leaving grease in the skillet.

Sauté diced red onion in the same skillet for 3-4 minutes, then add minced garlic and sauté for another 30 seconds.

Make the vinaigrette by adding apple cider vinegar, chicken or vegetable stock, Dijon mustard, sugar or honey, salt, and pepper to the skillet. Cook for 2 minutes.

Cut the cooled potatoes into bite-sized chunks. Combine with vinaigrette, crispy bacon, dill, and parsley in a mixing bowl. Toss gently.