4hard boiled eggspeeled and cut into large chunks or wedges
1/3onion red onionabout 1/3 cup, thinly sliced and cut into 1-inch pieces
kosher salt and freshly ground pepper
Preheat oven to 450 degrees.
Leaving the skins on, chop the cleaned red potatoes into about 1-inch chunks and drizzle with two tablespoons of olive oil. Using your hands, toss the oil with the potatoes and season with kosher salt and freshly ground pepper. Place on the middle rack of the preheated oven and cook for 20-25 minutes, stirring halfway through, until potatoes are fork tender and crispy on the bottom.
Fry the bacon in a large skillet until crisp, drain the bacon reserving one tablespoon, let cool and then cut into a large dice.
Add the vinegar and remaining olive oil to the skillet and cook over medium heat for 1 minute while scraping the bacon bits from the bottom of the pan. Add the onion and the sliced garlic and cook until onions soften, stirring constantly so garlic doesn't burn. Mix in the mustard.
Remove from heat and add bacon chunks to the vinegar mixture and pour over potatoes. Add eggs, green onion and parsley and season with more kosher salt and freshly ground pepper to taste. Serve immediately or at room temperature.