Place the potatoes in a large pot and cover with cold water. Bring to the boil and cook until tender. Drain.
Meanwhile, heat the olive oil in a large deep frypan and add the bacon, capsicum and onion. Cook, stirring, for 5–7 minutes, or until bacon is crisp and vegetables are tender.
Add the garlic and cook fora further minute.
Add the vinegar, oregano, a good pinch of salt and a few grindings of black pepper. Simmer for one minute.
Throw the potatoes into the pan and toss everything together. Pour out onto a large platter and scatter with fresh parsley.
Allow to sit for 30 minutes as the potatoes absorb all the flavors. Serve at room temperature.
