Boil waxy potatoes in salted water for 15-20 minutes until fork pierces with slight resistance. Drain immediately. Slice warm potatoes into ¼-inch thick pieces and transfer to a large mixing bowl.
2 lbs waxy potatoes
Fry bacon slices on medium-low heat in a skillet for 10-12 minutes until crisp and fat is rendered. Transfer bacon to paper towels to cool and crumble. Reserve 3 tablespoons bacon fat in the pan.
6 slices bacon
Add diced onion to the reserved bacon fat and sauté for 3-4 minutes until softened and translucent. Add white vinegar, chicken broth, sugar, mustard, salt, and black pepper. Whisk continuously for 1-2 minutes until sugar dissolves and dressing is warm.
1 whole yellow onion, 0.5 cup white vinegar, 0.25 cup chicken broth, 2 tbsp sugar, 2 tsp mustard, salt and black pepper
Pour the warm dressing over the sliced potatoes and fold gently with a large spoon or spatula to avoid breaking the potatoes. Add crumbled bacon and toss until potatoes are evenly coated with the glossy dressing.
2 lbs waxy potatoes, 6 slices bacon
Let the salad sit for 10 minutes at room temperature to allow flavors to meld and the dressing to absorb. Garnish with chopped fresh parsley just before serving. Serve warm or at room temperature, never chilled.
2 tbsp fresh parsley
