Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside.

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

In the skillet with the bacon drippings, add the chopped red onion and sauté until translucent. Stir in the chicken broth, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Bring to a simmer.

In a large mixing bowl, combine the warm potatoes and bacon. Pour the dressing over the potatoes and gently toss to combine. Garnish with fresh parsley and serve warm.