In an 8-qt. stock pot, boil potatoes in salted water until just fork tender, about 15 minutes. Drain the potatoes and set aside to cool.
Cut potatoes into 1/2-in. dice and place in a large kitchen bowl.
In a medium bowl, combine the mayonnaise, vinegar, mustard and combine.
Squeeze the roasted garlic from the garlic skin and add to the mayonnaise along with the green onions, parsley, crisp bacon and combine. Add salt and pepper to taste.
Add the mayonnaise mixture to the potatoes and combine. Serve while still a bit warm.