Begin by placing whole red potatoes in a large pot and cover them with cold water. Bring the pot to a boil over high heat, then reduce to a simmer for about 15–20 minutes until the potatoes are easily pierced with a fork. Once done, drain the potatoes and let them cool before handling.

In a medium bowl, whisk together 1 cup of chicken or vegetable broth, ¼ cup of white or cider vinegar, 3 tablespoons of white sugar, and 2 tablespoons of Dijon mustard. Mix until the sugar dissolves completely and the dressing is smooth. Set aside.

In a large skillet, cook 6 slices of cut bacon over medium heat until crispy, about 6–8 minutes. Remove the bacon with a slotted spoon and place on a paper towel to drain excess grease.

In the same skillet, add ½ finely chopped red onion and sauté over medium heat for about 3–4 minutes until translucent. Add 2 minced garlic cloves and continue to sauté for another minute.

Pour the prepared dressing into the skillet with the sautéed onion and garlic, scraping the bottom to incorporate all the flavors. Simmer for 2–3 minutes until heated through.

Cut the cooled boiled potatoes into bite-sized chunks and gently fold them into the skillet with the dressing mix. Add the crispy bacon and ¼ cup of chopped Italian parsley, then toss everything together.

Season the mixture with salt and pepper to taste. Transfer the salad into a serving dish or serve directly from the skillet.