Place potatoes in a large pot and cover with cold water. Add 2 teaspoons salt and bring to a boil. Cook for 10 minutes or until the potatoes are tender.

Fry the bacon in a skillet over medium heat until crispy, about 10 minutes. Drain the bacon on paper towels and reserve the bacon fat.

In a large mixing bowl, whisk together the apple cider vinegar, mustard, sugar, ½ teaspoon salt, and ½ teaspoon pepper. Whisk in ¼ cup of the reserved bacon fat. Add the potatoes and toss to coat. Taste for seasoning and add more salt and pepper if desired. Crumble the bacon on top and serve.