Microwave potatoes on high 3 minutes, pierce with knife to check doneness.
Potatoes should be done thru but not too soft. Add more time if needed.
Cool slightly, peel and slice 1/4 inch thick.
Dice bacon in 1/4 inch squares, fry until brown, remove from pan.
Saute onion in bacon fat ( add up to 1 Tbs additional bacon fat if available ) until soft.
Sprinkle flour over and add seasonings to form roux.
Combine water, sugar and vinegar, microwave for one minute, stir to dissolve sugar.
Add water mixture to pan, bring to boil and heat until thickened.
Add cooked bacon and parsley, stir till combined.
Add potatoes and stir to coat.