Boil the potatoes until fork-tender but still firm enough to hold their shape when cubed. Drain well.

While potatoes are cooking, fry the bacon strips until crispy. Reserve a small amount of the bacon fat in the pan.

Cube the cooked potatoes into bite-sized pieces and place in a large mixing bowl.

Crumble or cut the bacon into small pieces and add to the potatoes.

In a separate bowl, combine the crumbled hard-boiled eggs, chopped onion, chopped celery, and chopped parsley.

Add the sugar, vinegar, water, salt, and pepper to the egg mixture.

Pour this mixture into the frying pan with the reserved bacon fat. Stir continuously for 10 minutes, allowing the sugar to dissolve and the flavors to meld together.

Pour the warm dressing over the potatoes and bacon, then gently toss to ensure all potato pieces are coated.

Let the potato salad rest for about 5 minutes before serving to allow the potatoes to absorb some of the dressing.

Serve warm or at room temperature for the most authentic flavor experience.