German Potato Salad

4 Lbs. Potatoes
1 Lb. Bacon, Cut into 1/2" pieces
2 Med. Onions, Chopped
2 Cloves Garlic, Minced
1/2 Cup Chicken Stock
1/3 Cup White Vinegar
5 Tbsp Parsley, Fresh, Minced
Boil potatoes until tender.
Cook bacon until crisp, reserve 1/4 of bacon for garnish.
Add onion and garlic to pan with remaining bacon and cook until onion is soft.
Add chicken stock and vinegar, increase heat to high and bring to a boil. Reserve.
While potatoes are still hot, peal and cut into 1/2" cubes.
Combine potatoes and reserved dressing in a large bowl, add parsley and salt and toss.
Let stand 1 hour for flavors to mingle.