Cook the Potatoes: Place the halved or quartered baby potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for about 10–15 minutes, or until the potatoes are fork-tender.

Cook the Bacon: While the potatoes are cooking, heat a skillet over medium heat. Fry the bacon slices for 8-10 minutes, turning them occasionally, until they are crispy and golden. Remove the bacon from the skillet and place it on a paper towel-lined plate to cool, then crumble into bite-sized pieces.

Prepare the Sweet Mustard Dressing: In a mixing bowl, whisk together the apple cider vinegar, Dijon mustard, honey, salt, and black pepper until well combined. Slowly whisk in the mayonnaise and olive oil until smooth and creamy. Adjust seasoning to taste.

Assemble the Salad: In a large mixing bowl, combine the cooked potatoes, crumbled bacon, red onion, parsley, and celery. Pour the sweet mustard dressing over the salad ingredients and gently toss until everything is evenly coated.

Serve and Enjoy: Serve the salad warm, at room temperature, or chilled. This salad can be prepared ahead of time and stored in the refrigerator for up to two days.