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1.
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Put the potatoes in a large saucepan.
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Add 2 tablespoons salt and enough cold water to cover by 1-inch.
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Bring to a boil, lower the heat, and simmer until fork-tender, about 30 minutes.
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Drain and cool slightly.
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2.
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When the potatoes are almost done, cook the bacon in a skillet over medium-high heat until crisp, 4 minutes.
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Drain the bacon on a paper towel-lined plate.
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Lower the heat to medium.
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Add the onion and 2 teaspoons salt and cook, until the onion is translucent, about 8 minutes, stirring occasionally.
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Whisk in the broth, wine, vinegar, mustard, and sugar and boil until slightly thickened, about 5 minutes.
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3.
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Crumble the bacon into a serving bowl.
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Using a paring knife, peel the skins off the warm potatoes and cut them into bite-size chunks.
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Add the potatoes to the bowl along with the hot vinegar dressing and parsley.
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Toss gently and adjust the seasoning with salt and black pepper, to taste.
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Serve the potato salad immediately or while still warm.
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Calories: 211
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Total Fat: 7 grams
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Saturated Fat: 3 grams
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Total Carbohydrate: 29 grams
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Protein: 10 grams
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Sodium: 833 milligrams
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Cholesterol: 24 milligrams
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Fiber: 3 grams
