Step 1

Add potatoes to a large pot and cover with one inch of water. Boil for 15-20 minutes, depending on the size of the potatoes, or until fork tender. Drain in a colander and wait until they are cool enough to handle. If desired, you can peel the potatoes. Then, cut into ½-inch chunks.

Step 2

While potatoes are boiling, cook bacon in a large skillet over medium heat for 7-8 minutes. Remove the bacon from the skillet using a slotted spoon in order to keep the drippings. Add the chopped onion and saute for 2-3 minutes, or until tender. Add the garlic and continue sauteeing for an additional 30 seconds, or until the garlic becomes fragrant.

Step 3

Pour in the broth and vinegar and add the mustard, sugar, salt and pepper. Whisk until well combined. Bring the sauce to a boil and then reduce heat to low. Simmer for 5 minutes, or until the liquid has reduced by half.

Step 4

Add the potatoes to the vinegar mixture along with the oil and toss until they are completely coated. Finely chop the cooked bacon and then sprinkle it over the potatoes along with fresh parsley or chives, if desired. Enjoy!