Creamy Potato Salad with Bacon

           6 ounces bacon, fried and cut into small pieces
           3 pound small red potatoes
           1/2 teaspoon apple cider vinegar
           2/3 cup mayonnaise
           1/3 cup sour cream
           1 teaspoon Dijon mustard
           1 teaspoon smoked paprika
           1/2 teaspoon celery salt
           1/2 teaspoon garlic powder
           salt and pepper, to taste
           fresh chopped parsley

           Simmer potatoes in salted water until fork tender.
           Drain the potatoes and rinse under cold water. Return
           to pan and add vinegar; stir to coat.
           
           In a small bowl combine mayo, sour cream, mustard,
           paprika, garlic powder and salt and pepper; mix well.

           To the pan of potatoes add mayo mixture and bacon.
           Stir gently to combine. Refrigerate at least 3 hours.
           Before serving sprinkle with parsley.