Chop potatoes: Clean potatoes and quarter, or if using larger potatoes, cut into 1/2 inch chunks. (Make them bite sized for easier eating. They don’t get peeled)
Boil Potatoes: Place the potatoes in a large pot, cover with water and heat over medium/high heat.
Bring water to a boil and add in the salt. Stir to combine.
Reduce the heat and continue to simmer for 15-20 minutes until the potatoes are fork tender.
Drain the water, return the potatoes to the pot, place on the now turned off burner, this will help the potatoes dry off.
While the potatoes boil, prepare the vinaigrette: Dice the bacon, cook in a large skillet over medium heat.
Add the onion and continue to cook until bacon is crisp and onions are softened.
Add the vinegar, and allow this to cook for about 2 minutes. Add the garlic and cook for 30 seconds.
Pour in the chicken broth, salt and pepper. Bring to a simmer, then remove from heat.
Remove potatoes from the pot to the serving dish.
Add Dressing: Pour the dressing over the potatoes while they are still warm.
Stir to combine.
Serve salad warm. Garnish with fresh parsley or diced chives.