Directions

1. 1

   Fill a large pot with water and bring to a boil. Add 3 teaspoons of the kosher salt, then add the cut potatoes. Return to a boil, then reduce heat to medium so the water simmers gently. Cook until the potatoes are tender and easily pierced with a fork, 8 to 10 minutes—they should remain intact, not mushy. Drain well and set aside.

2. 2

   In a large skillet with high sides, cook the bacon over medium heat until it reaches a chewy-crisp texture, working in batches if needed to avoid crowding. Transfer the cooked bacon to a paper towel-lined plate. Once cooled enough to handle, chop the bacon into ½ to 1 inch pieces.

3. 3

   Keep the skillet on the stove over medium heat with the bacon grease. Add the diced onion and stir to coat it in the fat. Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft. If it begins to brown, lower the heat slightly. Stir in the chicken stock, vinegar, mustard, and sugar. Increase heat to medium-high and simmer, stirring occasionally, for 10 to 15 minutes until the dressing reduces to about 2 cups and bubbles lightly.

4. 4

   Add the cooked potatoes to the skillet and gently fold to coat them evenly in the warm dressing. Fold in the chopped bacon. Return heat to medium, then sprinkle with the remaining 1 teaspoon of kosher salt (adjust to taste). Fold once more, then season with freshly ground black pepper to taste. Top with the fresh chives and parsley just before serving. Serve warm directly from the pan or transfer to a serving bowl. This salad may also be enjoyed cold or at room temperature and will keep refrigerated for up to 3 days.