Preheat the oven to 375°F.

Arrange the bacon in a single layer on a sheet pan. Bake for 7 minutes, then flip the bacon and bake for another 7 minutes, or until cooked to your desired crispness.

Transfer the bacon to a plate lined with paper towels to drain. Reserve the bacon drippings on the sheet pan. Once the bacon is cool enough to handle, roughly chop it and set aside.

Place the halved potatoes cut-side down on the sheet pan in the bacon drippings. Bake for 15 minutes, then flip the potatoes and bake for another 15 minutes, or until tender and browned.

Transfer the roasted potatoes to a large bowl. Add the chopped bacon and parsley and gently toss to combine.

In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.

Slowly add the olive oil while whisking briskly until the dressing is well combined.

Pour the dressing over the potatoes and gently toss until the potatoes are evenly coated.

Serve warm or at room temperature.