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1
In a large saucepan, place the potatoes and cover with cold water by 1 inch.
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2
Stir in 2 tablespoons salt.
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3
Bring to a boil, lower the heat, and simmer until just tender, about 30 minutes.
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4
Drain, transfer to a large bowl, and cover with plastic wrap to keep warm.
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5
Meanwhile in a small saucepan, over medium-high heat, add the bacon and cook, stirring frequently, until crispy and its fat has been released, about 3 minutes.
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6
Lower the heat to medium, add the onion and cook, stirring, until translucent, about 6 minutes.
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7
Stir in the flour and cook for 45 seconds more.
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8
Add the remaining 2 teaspoons salt, broth, vinegar, mustard, and sugar.
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9
Bring to a boil while whisking constantly.
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10
Remove from the heat.
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11
Using your hands, rub the skins off the potatoes.
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12
Cut the potatoes in half lengthwise, then cut crosswise into 1/4-inch slices.
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13
Return the potatoes to the large bowl.
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14
Pour over the vinegar mixture and toss to coat the potatoes.
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15
Toss in the parsley and season with pepper to taste.
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16
Transfer to a serving platter and serve immediately.
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17
Cook's Note: This potato salad is at its best served immediately or shortly afterwards at room temperature.
