Fill a large Dutch oven or saucepan halfway with water, bring to a rolling boil, then add 1 tablespoon of coarse salt and cut potatoes. Boil for 10-15 minutes, until potatoes are easily pierced with a fork. Drain and rinse with cold water.
Place a few potatoes in a large mixing bowl and lightly mash to create texture. Add remaining whole potatoes.
In a small bowl, whisk together the red wine vinegar, Dijon mustard and olive oil.
Combine potatoes, pickled red onion, bacon, bell pepper and parsley in a large mixing bowl. Pour dressing over top. Toss to combine evenly, but to do not stir. Refrigerate until ready to serve.
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