Turn your instant pot on sauté setting. Add bacon and cook until completely cooked through. Flip the bacon half way through. May take about 5 minutes. Once cooked remove the bacon and set aside to cool. Once cooled, break into small pieces.

Add 1 cup water and with a wooden spoon remove the blackened pieces sticking to the bottom. Once done add the red potatoes. Close the instant pot lid and cook for 5 minutes followed by a quick release.

Once done strain the potatoes and let cool. Slice the cooled potatoes into small coins. Place in a bowl.

In a small bowl whisk together the vegetable oil, cider vinegar, and german mustard. Add onion. Stir the dressing and onion into the potatoes. Add salt to taste. Garnish with parsley, green onion, and bacon.