Cook potatoes in boiling water 15 to 20 minutes or until tender; drain potatoes and let cool. Peel potatoes.
Combine potatoes, salt pork, water, onion, chopped parsley, and pepper in a small Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, 45 minutes.
Combine hot milk and flour, stirring until smooth. Add milk mixture to stew; cook over medium heat 5 minutes or until stew is slightly thickened. Garnish with fresh parsley sprigs, if desired. Serve immediately.