Place potatoes in a pot, cover with water. Bring to a boil, and cook for about 10 minutes, or until tender. If you would like a more creamy potato salad, cook potatoes longer.
Drain, set aside to cool.
Place the olive oil in a deep skillet, heat on medium-high. Add onion, cook until browned. Add vinegar, salt, pepper to pan. Bring to a boil, then add potatoes and parsley. Stir to combine. Serve
If you would like this salad cold, chill, then serve.
Garnish with bacon and more parsley if desired.