Boil the Potatoes: Place the whole red potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for about 15-20 minutes, until easily pierced with a fork. Drain and allow to cool slightly.

Prepare the Dressing: In a mixing bowl, whisk together 1 cup of chicken or vegetable broth, 1/4 cup of white vinegar or cider vinegar, 2 tablespoons of white sugar, and 2 tablespoons of Dijon mustard until sugar dissolves.

Cook the Bacon: Chop 6 slices of bacon and fry in a large skillet over medium-high heat for 8-10 minutes until crispy. Remove bacon, leaving the fat in the skillet.

Sauté the Onions and Garlic: In the bacon fat, add 1 chopped red onion and sauté for about 5 minutes until translucent. Add 2 minced garlic cloves and cook for another 30 seconds.

Combine Ingredients in the Skillet: Pour the broth mixture into the skillet and simmer for 1-2 minutes until slightly reduced.

Assemble the Salad: Cut the cooled potatoes into bite-sized chunks, add to the skillet with the bacon and 1/4 cup of chopped parsley, and toss to coat evenly.

Season and Serve: Season with salt and pepper. Serve warm with extra parsley or chives on top.