Directions

1. 1

   Place the red potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are just tender when pierced with a knife, about 15 to 20 minutes. Drain well and set aside to cool slightly. Once cool enough to handle, cut the potatoes into bite-sized chunks, leaving the skin on.

2. 2

   While the potatoes are cooking, cook the diced bacon in a large skillet over medium heat, stirring occasionally, until crispy, about 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel to drain, leaving about 1 tablespoon of bacon fat in the pan.

3. 3

   Add the diced red onions to the skillet with the bacon fat and cook over medium heat, stirring frequently, until softened and lightly caramelized, about 8 to 10 minutes.

4. 4

   In a small bowl, whisk together the white wine vinegar, broth, yellow mustard, salt, and black pepper until well combined.

5. 5

   Pour the vinegar-mustard dressing into the skillet with the onions and stir to combine. Cook over medium heat for 1 minute just until warmed through.

6. 6

   Transfer the warm potatoes to a large serving bowl. Pour the warm dressing and onion mixture over the potatoes and gently toss to coat evenly. Add the cooked bacon and fresh herbs, then toss again to distribute all ingredients. Serve warm or at room temperature.