Step 1

In a large pot, add the potatoes and cover them with 1 inch of water.

Step 2

Place the pot over high heat and boil the potatoes until tender, about 20 minutes. Drain the potatoes.

Step 3

Cook the bacon in a skillet over medium heat until crispy, about 5-8 minutes.

Step 4

Transfer the bacon to a plate, leaving the drippings in the skillet.

Step 5

Add the onion to the skillet with the drippings and sauté until translucent but not browned, about 3-4 minutes.

Step 6

Add the beef broth and bring the mixture to a simmer.

Step 7

Reduce the heat to low and add the vinegar, the mustard, the oil, the sugar, the salt, and the pepper.

Step 8

Let the potatoes cool slightly until you can safely handle them, then peel the potatoes.

Step 9

Cut the potatoes into 1/4-inch slices or cubes and add them to a bowl.

Step 10

Pour the hot dressing over the potatoes and mix the salad gently.

Step 11

Fold in the bacon, in crumbles.

Step 12

Let the salad sit for 20 minutes.

Step 13

Sprinkle with the parsley and serve.