If your potatoes are pretty small, you can leave them whole. But if your potatoes are a bit larger, I would suggest dicing them in half. Place potatoes into a pot of salted water. Bring to a boil and cook for about 10-15 minutes (or until fork tender.) Then drain and set aside.
In a large pan, begin cooking the slices of bacon.
Once the bacon is done cooking, set it aside (but keep the bacon grease in the pan - we're going to use that again in a few minutes.)
Crumble the bacon after it cools.
Begin making the vinaigrette.
In a medium bowl, combine the white wine vinegar, sugar, mustard, minced garlic, dill and Parmesan cheese. Whisk together well.
Now, back to the large pan that you cooked the bacon in. Add in the diced red onions to the leftover bacon grease.
Cook over medium heat for a couple of minutes until soft. Season with a bit of salt & pepper.
Add in the cooked potatoes.
Pour in the prepared vinaigrette and the crumbled bacon.
Stir well and let it warm up for about 4-5 minutes. This will help thicken the vinaigrette slightly.
Store leftovers in an airtight container in the refrigerator and eat within 3 days. Do not freeze.
If you don't like dill, just leave it out.
You can use any potato you enjoy. I would recommend a more "waxy" type potato - like red or Yukon gold. Russet potatoes tend to really soak up a lot of the dressing, so if you use those, be prepared to make extra dressing for serving. Cut cooked potatoes to bite sized pieces.