Boil the whole potatoes with their skins on until they are easily pierced with a knife. Drain and let them cool slightly for easy handling.

While the potatoes are boiling, whisk together the broth, vinegar, sugar, and mustard in a bowl. This will become the dressing.

Cut the bacon into pieces and fry in a skillet over medium-high heat until crispy. Transfer to a paper towel-lined plate, leaving the fat in the pan.

In the same skillet, add chopped onion and sauté until translucent. Stir in minced garlic and cook for about 30 seconds.

Add the dressing mixture, scraping up any browned bits, and cook until the liquid reduces by half.

Cut the boiled potatoes into chunks. Add them to the skillet along with cooked bacon and chopped parsley. Toss everything together to coat the potatoes well.

Season with salt and pepper to taste. Serve warm, garnished with chives if desired.