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1. Stir the sugar, cucumber, 1/2 cup of the vinegar, dill, and 1/2 tsp salt together in a bowl.
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2. Bring the potatoes, remaining 1/2 cup vinegar, 1 tbsp salt, and 8 cups water to boil in a large pot. Reduce the heat to medium and simmer until the potatoes are just tender, 10-15 minutes. Drain the potatoes, and return them to a pot.
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3. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 5-7 minutes. With a slotted spoon, transfer the bacon to a lined plate; pour off and discard all but 2 tbsp of the bacon grease. Add the oil to the skillet and heat over medium heat until shimmering. Add the onion and cook, stirring, occasionally, until softened and beginning to brown, 5-7 minutes.
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4. Drain the cucumbers and reserve the juice. Whisk the cucumber juice, mustard, and 1 tsp pepper into the skillet; bring to a simmer. Pour the dressing over the warm potatoes, stir to combine, and let sit until slightly cooled and the potatoes have absorbed the dressing, about 10 minutes.
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5. Stir the parsley, drained cucumbers, and bacon into the potatoes to combine. Season with salt and pepper to taste. Transfer to serving bowl and serve.
