Directions

1. 1

   Place the scrubbed potatoes in a large saucepan and add 2 tablespoons of kosher salt and enough cold water to cover them by about 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low and simmer gently until the potatoes are fork-tender, approximately 30 minutes. Drain well and allow to cool slightly until you can handle them comfortably.

2. 2

   While the potatoes are cooking, cook the bacon slices in a large skillet over medium-high heat, stirring occasionally, until they turn crispy, about 4 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain and cool slightly, then crumble into bite-sized pieces.

3. 3

   Reduce the skillet heat to medium. Add the diced onion and 2 teaspoons of kosher salt to the bacon fat remaining in the pan. Cook, stirring occasionally, until the onion becomes translucent and softened, about 8 minutes.

4. 4

   Add the chicken broth, white wine, white wine vinegar, whole-grain mustard, and sugar to the skillet with the onions. Whisk the mixture until well combined and bring to a boil. Allow to simmer until the liquid has reduced slightly and thickened, about 5 minutes.

5. 5

   Using a small paring knife, carefully peel the warm potato skins away and discard them. Cut the peeled potatoes into bite-sized chunks or cubes.

6. 6

   Transfer the crumbled bacon to a serving bowl. Add the warm potato chunks and immediately pour the hot vinegar dressing with the onions over the potatoes. Add the fresh chopped parsley and gently toss everything together until well combined.

7. 7

   Taste the salad and adjust the seasoning with additional kosher salt and freshly ground black pepper as needed. Serve immediately while the salad is still warm, or within a short time before it cools completely.