Add potatoes to a pot and cover with water. Bring to a boil and cook for about 10 minutes or until tender. Drain; set aside.
Chop bacon into small pieces. Add to a 10-inch nonstick skillet and cook over medium heat until browned and crisp. Turn off heat; transfer bacon to a paper-towel lined plate leaving the grease in the skillet.
Whisk Coleslaw Dressing, Dijon mustard, and garlic into the bacon grease.
Add the potatoes and toss to coat in the dressing.
Turn heat to medium, and sauté potatoes for about 7 minutes or until starting to brown. Stir in the cooked bacon and parsley.
Serve warm.
