Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly, then peel and slice into 1/4-inch thick rounds.

In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon and drain on paper towels, leaving the drippings in the skillet.

Add the chopped onion to the skillet and sauté in the bacon drippings until translucent, about 5 minutes.

Stir in the chicken broth, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Bring to a simmer and cook for 2-3 minutes to combine the flavors.

In a large bowl, gently toss the warm sliced potatoes with the dressing and cooked bacon. Adjust seasoning with additional salt and pepper if needed.

Garnish with chopped fresh parsley before serving. Serve warm or at room temperature.