Add sugar, ½ of the vinegar, dill and ½ tsp salt together in bowl; set aside while preparing potatoes.

Bring potatoes, remaining vinegar, 1 tbsp salt and 8 cups water to boil in large pot. Reduce heat to medium and simmer until potatoes are just tender, appx. 10 minutes. Drain potatoes and return to pot.

While potatoes are cooking, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, appx. 8 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off and discard all but 2 tbsp bacon grease. Using bacon grease in the skillet, add onion and olive oil and cook, stirring occasionally, over medium heat until onion is softened and beginning to brown, about 4 minutes.

Drain cucumbers and reserve juice. Whisk cucumber juice, mustard, and 1 tsp pepper into skillet; bring to simmer. Pour dressing over warm potatoes, stir to combine and let sit until slightly cooled and potatoes have absorbed dressing, about 10 minutes.

Stir parsley, drained cucumbers and bacon into potatoes to combine. Season with salt and pepper. Transfer to serving bowl and serve.

HINTS: Watch the potatoes closely and do not overcook. Be sure to serve this warm. It will taste much better. The salad can be refrigerated in air-tight container for a day. Bring it to room temperature before serving. The bratwurst pictured was purchased at www.germandeli.com.